Monday, May 14, 2012

Kyuri Salad with Asian Dressing

Here in Texas the cucumbers are already ready to pick.  After living in the NW for so many years I guess I forgot how early gardens start producing!  I recently found this delicious raw salad and made just a few adjustments to the recipe to make it GF.  It's very delicious and I hope you enjoy it no matter where you are!

Ribbon Kyuri Salad with Asian Dressing

This refreshing and healthy salad is just light with a little hint from ginger,  chili, lime zest and juice. Fragrant with flavor of sesame oil and cilantro, fresh with their refreshing green color and crunch.
I have this salad a few times with grilled prawn and baked salmon as lunch or dinner, and yes, I finished a whole bowl alone and still want more!

Ingredients :
  • 1 medium cucumber 
  • 1 inch piece fresh ginger, peeled and grated
  • 1 lime
  • 1 tbsp sesame oil
  • 3 tbsp extra virgin olive oil
  • 2 tbsp reduced sodium GF tamari sauce
  • 1 red chili, deseed
  • 1 handful of fresh cilantro

Directions :

  • In a salad bowl, grated the ginger and make a zest from the lime and juice. 

  • Add in sesame oil, soy sauce and extra virgin olive oil, check the seasoning.

  • Peel the cucumber with a peeler so the cucumber will look like a long ribbon. Discard the watery core. 
  • Take the coriander, tear apart the leaves and finery chopped the stalks. Place the coriander leaves inside the cucumber and sprinkle the stalks on top. 
  • Finery chopped the red chili and sprinkle over.
  • Toss and dress until you ready to eat. 
  • Enjoy! 

This is a great side salad with tamari marinated and grilled chicken, fish or tempeh.  Let me know what you think.

Dr. P

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