Paleo Asian Cucumber Salad

Refreshing, vibrant, and packed with bold flavors, this Paleo Asian Cucumber Salad is the ultimate healthy side dish for any occasion. Featuring crisp ribbons of English cucumber, colorful red bell pepper, and aromatic scallions, this salad is tossed in a tangy-sweet sesame ginger dressing that’s completely paleo-friendly thanks to coconut aminos, rice vinegar, and a touch of honey. Toasted sesame seeds and fresh cilantro add aromatic depth and a delightful crunch to every bite. Perfect for meal prep or a quick 20-minute dish, this gluten-free and dairy-free salad is a light, flavorful way to complement grilled meats, stir-fries, or simply enjoy on its own.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 large English cucumber
• 0.5 teaspoon Sea salt
• 1 medium Red bell pepper
• 3 stalks Scallions
• 0.5 cup Fresh cilantro leaves
• 2 tablespoons Toasted sesame seeds
• 3 tablespoons Rice vinegar
• 2 tablespoons Coconut aminos
• 1 tablespoon Sesame oil
• 1 teaspoon Honey
• 1 teaspoon Fresh ginger
• 1 clove Garlic clove
• 0.25 teaspoon Red chili flakes

Directions

Step 1

Start by preparing the cucumbers. Rinse the cucumbers under cold water. Using a spiralizer or a vegetable peeler, create thin slices or ribbons. If preferred, you can also thinly slice the cucumbers with a sharp knife.

Step 2

Place the cucumber slices in a colander. Sprinkle with 1/2 teaspoon of sea salt and toss to coat evenly. Let them sit for about 10 minutes to draw out excess moisture. After resting, gently press out any remaining liquid and transfer the cucumbers to a large mixing bowl.

Step 3

While the cucumbers are resting, prepare the other vegetables. Deseed and thinly slice the red bell pepper. Cut the scallions into thin rounds. Roughly chop the fresh cilantro leaves.

Step 4

Toast 2 tablespoons of sesame seeds in a small dry skillet over medium-low heat for 2-3 minutes, stirring occasionally until golden brown and aromatic. Transfer to a small bowl and set aside.

Step 5

To make the dressing, in a small bowl, combine 3 tablespoons of rice vinegar, 2 tablespoons of coconut aminos, 1 tablespoon of sesame oil, 1 teaspoon of honey, 1 teaspoon of freshly grated ginger, 1 minced garlic clove, and 1/4 teaspoon of red chili flakes. Whisk together until well combined.

Step 6

Add the sliced bell pepper, scallions, and chopped cilantro to the bowl with the cucumbers.

Step 7

Pour the dressing over the salad ingredients and toss well to ensure everything is thoroughly coated with the flavorful dressing.

Step 8

Sprinkle the toasted sesame seeds over the top of the salad and toss again to distribute them evenly throughout the mixture.

Step 9

Taste and adjust the seasoning if necessary, adding a little more coconut aminos or rice vinegar to suit your taste preferences.

Step 10

Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld together even more. Enjoy your refreshing Paleo Asian Cucumber Salad as a vibrant side dish.

Nutrition Facts

Serving size	(1001.0g)

Amount per serving	% Daily Value*
Calories	415.0

Total Fat 22.7g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1755.1mg	0%
Total Carbohydrate 50.0g	0%
Dietary Fiber 10.9g	0%
Total Sugars 27.0g
Protein 10.0g	0%

Vitamin D 0IU	0%
Calcium 327.3mg	0%
Iron 6.0mg	0%
Potassium 1613.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 9.0%

Carbs: 45.0%