This Paleo Asian Cucumber Salad is a refreshing and crunchy dish with a delightful blend of flavors. It's perfect for a light and healthy Paleo meal or as a side dish to complement your favorite Asian-inspired main course. The combination of fresh cucumbers, vibrant herbs, and a zesty dressing will satisfy your taste buds.
Ingredients: 3 medium cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 2 carrots, julienned. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup raw almonds, chopped. 1/4 cup sesame seeds. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon fresh lime juice. 1 teaspoon grated fresh ginger. Salt and pepper, to taste.
Instructions: The julienned carrots, red onion, and cucumber slices should all be combined in a big bowl. To make the dressing, combine the coconut aminos, lime juice, apple cider vinegar, olive oil, and grated ginger in a small bowl. After adding the dressing to the cucumber mixture, toss to mix. Toss in the chopped sesame seeds, chopped almonds, chopped cilantro, and chopped mint leaves. To disperse the ingredients equally, toss once more. To taste, add salt and pepper for seasoning. To allow the flavors to mingle, let the salad cool in the fridge for at least half an hour before serving. Enjoy your Paleo Asian Cucumber Salad chilled!
Carson
