THAI CUCUMBER SALAD
Low carb and vegan. This delicious, fresh and simple snack is perfect with a hint of zestiness and heat.
1 large English Cucumber
(seeded & cut into bite sized pieces)
1/2 teaspoon kosher salt
1/2 teaspoon sugar
Thai Peanut Vinagrette:
1 tablespoon Natural Peanut Butter
1 ½ tablespoons Rice Vinegar
1 ½ tablespoons Sesame Oil
1 tablespoon Low Sodium Soy Sauce
(or 3/4 tablespoon Tamari for gluten free recipe)
½ teaspoon Chili Flakes (to taste)
1 teaspoon White Sesame Seeds (optional)
Yield: 2 servings
Rinse cucumbers and pat dry. Cut lengthwise and scrape out seeds with a spoon (save for cordial recipe). Cut cucumber diagonally into bite sized pieces.
Place the cucumber pieces in a medium bowl and toss with a big pinch of kosher salt & sugar. Set aside for 1while preparing the dressing
Make the dressing: In a mason jar, combine peanut butter, rice vinegar, sesame oil, soy sauce and chilli flakes. Screw on lid and shake until combined.
Take the prepared cucumbers and drain off any access liquid. Adding enouh dressing until cucumbers are well coated but not drowned. Transfer to serving bowl, garnish with sesame seeds and crispy shallots (optional) . Serve immediately.