Asian Sweet and Sour Cucumber Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 cup Cilantro, fresh
  • 2 Cucumbers, 1 1/2 pounds
  • 2 cups Red onion

• Condiments

  • 1/4 cup Lime juice, freshly squeezed
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Sambal oelek chili paste
  • 1 tsp Sea salt

Found on getinspiredeveryday.com

Description

Ingredients

• 2 cucumbers, 1½ pounds
• 2 cups slivered red onion, ½ medium, 5 ounces
• ¼ cup chopped fresh cilantro
• 1 Teaspoon sambal oelek chili paste, or 1 Teaspoon red pepper flakes, see notes
• 2 Tablespoons maple syrup
• ¼ cup freshly squeezed lime juice, or rice vinegar
• 1 Teaspoon sea salt, or to your taste

Directions

• Slice the ends off both cucumbers, and peel a few strips of the skin away with a vegetables peeler. Then cut the cucumbers in half lengthwise, and lay each half flat side down on the cutting board. Cut the halves, 1 or 2 at a time, into thin slices. On the bias looks nice: to do this, hold the knife at a 45º angle to the cucumber and slice into thin diagonal shaped pieces.
• Add the sliced cucumbers to a serving bowl along with the slivered onions, and cilantro.
• Mix the dressing together by whisking the chili paste, maple syrup, lime juice, and sea salt together until completely mixed.
• Pour the dressing over the salad and toss to combine.
• Serve immediately, or refrigerate and serve within one week.