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
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
COOKING PROCESS:
- Slice fresh cucumbers and onions. Drain cucumbers by squizing them in a strainer if they are too watery.
- Prepare the dressinghttps://www.youtube.com/watch?v=9IlTO7e4IYs
- 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.
