So I planned to make my new broc slaw salad https://contemporarycavegirl.wordpress.com/2015/06/27/asian-broc-slaw-salad/to go along with my Father’s Day meal, but when I went to Whole Foods, they didn’t have Broc Slaw. This does happen with some regularity so if you are making a Broc Slaw salad, don’t wait until the last minute to shop because you might have to hit a traditional market to get it or head over to Trader Joes. So, I have to improvise and decided to try the salad with cucumbers. I was especially excited to do so because I just purchased the new 4 blade Paderno spiralizer. I have always touted the 3 blade one, but I have to say having the 4 blade option is very nice. Now I have an extra spiralizer if I am hosting a large cooking class or something. Back to the salad – I decided to mix things up a little bit, but not too much and replaced the celery with jicama so that salad wasn’t too green. This version is meant to be a side dish so does not have chicken in it either. It also does not need to marinate for very long because the cucumbers will get soggier the longer they stay in the dressing.
Asian Cucumber Salad
Prep Time: 15 minutes
Cook Time: None
Servings: 6 – 8 side dish servings
- 2 large English cucumbers, peeled or not (I didn’t)
- 1/2 large jicama, peeled, sliced and chopped into bite sized pieces
- 1 – 2 red peppers (depending on how small), chopped
- 4 scallions, chopped
- 2 tbsp. white sesame seeds
- 2 tbsp. black sesame seeds
- 5 – 6 drops of sriracha sauce
- 1 tbsp. minced ginger
- 1/4 cup coconut aminos
- 1/4 cup white wine vinegar
- 1/4 cup sesame oil
- 3 tbsp. chili sauce (this is the brand that I used, which isn’t totally paleo, but easier than making my own version up on the fly) http://organicvillefoods.com/products/condiments/organic-chili-sauce/
- Spiralize the cucumbers with the fettuccini blade and place into a large container with a tight cover. I had to cut my cucumber noodles with kitchen shears to get them to the right length.
- Be careful not to make the noodles too thin because they will get watery. So use a thicker blade than you might usually for zucchini.
- Add in the jicama, red pepper, scallions and cilantro and shake to combine.
- Spoon in the sesame seeds.
- In a mason jar, combine the sriracha, chili sauce, vinegar, coconut aminos, oil and ginger and shake well.
- Pour 1/2 of the dressing over the salad and shake again to combine.
- Check to see if there is sufficient dressing and add more as needed.
- Sprinkle salt on to taste and shake again.
- Place in the fridge for the flavors to meld for 30 minutes to an hour.
- Check the salad before serving and add additional dressing if needed.
This salad is best fresh, but if you are not serving it for company, if tastes great on day 2 or 3, the cucumbers just get a little soggy.