Asian Cucumber Sesame Salad

• Vegan
• Gluten free

• Produce

  • 2 English/hothouse cucumbers, large
  • 1/4 tsp Garlic powder
  • 1 tsp Ginger, fresh
  • 1 Green onion

• Condiments

  • 2 tsp Agave nectar
  • 1 tbsp Lime juice, fresh
  • 1 tbsp Soy sauce, low sodium

• Baking & Spices

  • 1 Black pepper
  • 1/2 tbsp Kosher salt
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Rice wine vinegar
  • 2 tsp Sesame oil, dark

Found on reciperunner.com

Description

Ingredients

• 2 large English/Hothouse cucumbers, thinly sliced
• 1/2 tablespoon kosher salt
• 1 tablespoon toasted sesame seeds
• 1 green onion, thinly sliced (optional)
• 3 tablespoons rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons dark sesame oil
• 2 teaspoons agave nectar (honey or sugar may also be used)
• 1 teaspoon fresh ginger, finely grated
• 1/4 teaspoon garlic powder
• Black pepper to taste

Directions

• Place the sliced cucumbers in a colander and toss them with the 1/2 tablespoon of kosher salt.
• Let the cucumbers sit in the colander in the sink for 15-30 minutes then rinse them off and pat them dry with paper towels.
• Place the cucumbers into a large bowl.
• In a small bowl whisk together all of the dressing ingredients then pour the dressing over the cucumbers and stir everything together.
• Top the salad with the toasted sesame seeds and green onion.
• Cover and refrigerate until ready to serve.