Discover the delightful and tangy flavors of our Probiotic-Rich Cucumber Salad. This refreshing dish combines crisp cucumbers, vibrant red cabbage, crunchy carrots, and zesty kimchi, all brought together with a flavorful dressing made from organic rice vinegar, chili paste, fresh ginger, and a touch of sesame seed oil (optional). Garnished with sesame seeds, green onion, and cilantro, this salad is not only a feast for the eyes but also a treat for your taste buds. Perfect for a light lunch or a side dish, this salad will invigorate your palate and leave you wanting more!
2medium cucumbers (thinly sliced on mandolin or manually (4–5 cups total))
1cupred cabbage (shredded)
1cupcarrots (shredded)
1cupkimchi (or sauerkraut, chopped)
Dressing
3tbsporganic rice vinegar (unsweetened)
1 ½tbsporganic tamari (reduced-sodium, or coconut aminos)
2tspmaple syrup (or date paste, link in Chef’s Notes)
2tspchili paste (optional; or Sriracha)
2tspfresh ginger (minced)
1tspsesame seed oil (optional)
Garnish
2tspsesame seeds
½cupgreen onion (chopped)
½cupcilantro (optional; chopped)
Directions
1
Place all salad ingredients in a large bowl and mix.
2
In a small bowl, mix together the salad dressing ingredients.
3
Pour the dressing over the salad ingredients and mix well.
4
Mix in the cilantro (if using) and green onion.
5
Divide cucumber salad between four bowls and sprinkle sesame seeds on top.
Chef's Notes
Substitutions Instead of red cabbage, use napa or green cabbage.
Use red onion in place of green onion.
Substitute your favorite herb in place of cilantro, such as parsley, basil or chives.
Whole Food Sweetener Use date paste in place of maple syrup.
Prep Ahead Cut your veggies ahead of time and store them for 24 hours before assembling the salad (drain the cucumbers before assembling as they’ll lose water as they sit overnight).
Prepare your sauce ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage Store leftover cucumber salad in an airtight container in the refrigerator for up to 5 days.
Ingredients
Salad Ingredients
2medium cucumbers (thinly sliced on mandolin or manually (4–5 cups total))
1cupred cabbage (shredded)
1cupcarrots (shredded)
1cupkimchi (or sauerkraut, chopped)
Dressing
3tbsporganic rice vinegar (unsweetened)
1 ½tbsporganic tamari (reduced-sodium, or coconut aminos)
2tspmaple syrup (or date paste, link in Chef’s Notes)
2tspchili paste (optional; or Sriracha)
2tspfresh ginger (minced)
1tspsesame seed oil (optional)
Garnish
2tspsesame seeds
½cupgreen onion (chopped)
½cupcilantro (optional; chopped)
Directions
1
Place all salad ingredients in a large bowl and mix.
2
In a small bowl, mix together the salad dressing ingredients.
3
Pour the dressing over the salad ingredients and mix well.
4
Mix in the cilantro (if using) and green onion.
5
Divide cucumber salad between four bowls and sprinkle sesame seeds on top.
