The Asian salad dressing is terrific for all salads, but it pairs particularly well with cucumbers for a spicy, crunchy, and refreshing salad. I like to accordion slice the cucumber for fun, but cut the cucumbers as you prefer. It’s gluten-free and keto friendly. If you are looking for a soya-free option, then use tamari or coconut aminos instead.
Here is a video on how to accordian cut the cucumber that I found on Youtube.
- Wash the cucumbers and cut off the ends. Place the cucumbers between two chopsticks and cut into about 3-5 mm thin slices. Turn the cucumber 180 degrees between the stems so that the uncut side is on top. Cut diagonal slices so that you can pull the cucumber apart like an accordion.
- In a large bowl, toss the cucumbers with salt and pepper to taste. Allow the cucumbers to sit to draw out their flavours.
- To make the dressing, peel and finely dice the shallot, garlic and ginger. Mix the shallot, garlic, ginger, lime juice, chilli powder, chilli rings, maple syrup, soya sauce, olive oil, sesame oil, seeds and scallion. Season to taste with pepper.
- When ready to serve, drain the cucumbers in a fine mesh strainer to remove any excess water. Transfer to a serving dish and drizzle the dressing over the cucumbers.