Eosinophilic Esophagitis Friendly Vegan Fresh Spicy Cucumber Salad
Total time30 min
Prep time15 min
Cook time0 min
5.0(7)
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Learn more āIngredients
4 servings
- 1 Ā½ 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
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp chili oil
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 2 cloves garlic, finely minced
- Ā½ 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 10ā15 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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