recipe
asian cucumber salad
whether you like things cool as a cucumber, or nice and spicy, this no-cook organic salad is ready to rock your taste buds. an oh-so-perfect veggie crunch paired with our tender and mild baby bok choy makes this an easy vegan and vegetarian-friendly option.
whether you like things cool as a cucumber, or nice and spicy, this no-cook organic salad is ready to rock your taste buds. an oh-so-perfect veggie crunch paired with our tender and mild baby bok choy makes this an easy vegan and vegetarian-friendly option.
prep time: 25 minutes
ingredients
6–7 persian or mini cucumbers
1/2 cup organicgirl bok choy, roughly chopped
1 tablespoon of salt
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons rice wine vinegar, or apple cider vinegar
1 small garlic clove, grated, approximately 1/8 teaspoon
toasted sesame seeds for garnish
optional: chili crunch
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directions
1. cut cucumbers into 1/2 inch chunks and cover with salt and let rest for 20 minutes
2. while cucumber is resting, combine soy sauce, sesame oil, vinegar, and grated garlic in a bowl
3. rinse cucumbers thoroughly and pat dry
4. combine cucumbers with chopped bok choy; cover with soy sauce mixture
5. garnish with toasted sesame seeds; add chili crunch for added heat
nutrition
# of servings 4
