Vegan Cucumber Salad
A quick and refreshing cucumber salad with a creamy almond butter dressing, perfect for weeknight dinners and meal prep.
Ingredients
Main ingredients
- 4 cups thinly sliced cucumbers Persian or English cucumbers preferred for their tender, thin skin.
- 1/4 cup rice vinegar Bright and slightly sweet, essential for the dressing.
- 1/4 cup almond butter Use unsweetened; sunflower seed butter can be a substitute for nut allergies.
- 1 clove garlic, minced Can be roasted for a mellower taste.
- 1 teaspoon fresh ginger, grated Fresh is preferred, but ground ginger can be a substitute.
- 1 tablespoon maple syrup Balances the tang of the dressing.
- 2 scallions sliced thin Adds onion-y brightness without the bite.
- 2 tablespoons toasted sesame seeds For crunch and flavor.
- 1/4 cup fresh herbs (optional, for serving) Use cilantro, dill, or chopped mint for added freshness.
Instructions
Preparation
- Thinly slice the cucumbers using a mandoline or sharp knife.
- In a medium bowl, whisk together the rice vinegar and almond butter until smooth.
- Add the minced garlic and grated ginger to the dressing and whisk until combined.
- Drizzle in the maple syrup while whisking to achieve a glossy dressing.
- Toss the sliced cucumbers in the dressing until evenly coated.
- Add the sliced scallions and toasted sesame seeds, then toss lightly.
- Chill the salad for 10 minutes in the refrigerator before serving.
- Serve with additional herbs for freshness.
Notes
Keep cucumbers cold for extra crunch. Taste the dressing before tossing to ensure the right balance. Do not over-marinate the cucumbers.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 2g
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