Candida Diet Friendly Vegan Fresh Spicy Cucumber Salad

Total time30 min

Prep time15 min

Cook time0 min

Candida Diet Friendly Vegan Fresh Spicy Cucumber Salad

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Ingredients

4 servings

1 ½ lb english cucumbers (about 2 medium), thinly sliced into rounds
1 tsp kosher salt
3 scallions, thinly sliced
1 tbsp sesame seeds

For the dressing

2 tbsp rice vinegar
Asian Gourmet Rice Vinegar, Plain, Mild Flavor Lee Kum Kee Selected Rice Vinegar Tesco Rice Wine Vinegar
See all
1 tbsp soy sauce
1 tbsp chili oil
1 tsp toasted sesame oil
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 cloves garlic, finely minced
½ tsp red pepper flakes
1 tsp fresh ginger, finely grated (optional)

Instructions

1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10–15 minutes, until the cucumbers have released some of their liquid. Drain off the liquid and pat the cucumbers dry with paper towels.
2
In a small bowl, whisk together the rice vinegar, soy sauce, chili oil, sesame oil, sugar, garlic, red pepper flakes, and ginger, if using, until the sugar is fully dissolved.

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