This is a very nice variation of Asian cucumber-sesame salad, but the dressing is supplemented with few additional ingredients. To be more specific I am using combination of oils in the right proportion to reach balanced OMEGA-3/OMEGA-6 ratio for the dressing.

COURSE: Lunch, Side Dish

CUISINE: Plant-based, Vegan, Raw, Gluten-Free

PREP TIME: 10 min

COOKING TIME: 15 min

CALORIES for dressing/per 1 tbsp: 60 calories

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INGREDIENTS FOR DRESSING

Flaxseed oil – 1 tbsp

Sesame oil – 4 tbsp

Rice vinegar – 2 tbsp

Soy sauce – 2 tbsp

Garlic -1/2 cloves, chopped

Honey or brown sugar – 1/2 tbsp

Ginger juice – 1 tsp

Sesame seeds – 1 tbsp, toasted

INGREDIENTS FOR SALAD

Cucumber – fresh, sliced

Onion – cut into thin slices

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COOKING PROCESS:

1. Slice fresh cucumbers and onions.
2. Prepare the dressing
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3. Drizzle dressing over sliced vegetables and mix it at least 10 min before serving.

Enjoy this light salad as appetizer before your main dish or serve it as a side dish.