Viral Cucumber Salad
This Asian Cucumber Salad is the viral sensation sweeping social media right now and for good reason! It’s quick, easy, and full of flavor. Slice up an English cucumber, toss it with coconut aminos, rice vinegar, and a little spice from sriracha, and enjoy the ultimate crunchy, refreshing salad. Gluten free, oil-free, and vegan, this salad is perfect for a healthy snack, lunch or side dish!
Servings 1 serving
Calories 199kcal
Equipment
Ingredients
- 1 large Nature Fresh Farm English Cucumber
- ½ cup shelled edamame
- 2 tbsp coconut aminos
- ⅛ - ¼ tsp sea salt
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tsp maple syrup
- ½ tsp ground ginger
- ½ tsp garlic powder
Instructions
- Grab your mandoline and set the thickness to 1/8" thick, adjusting to be thicker or thinner based on your preference.
- Carefully slice your cucumber and transfer to a large 32 oz Mason Jar. Sprinkle with 1/8 tsp of the sea salt, screw on the lid and give it a good shake. Let it rest for 5 minutes so the cucumber slices release excess water. After 5 minutes, drain the liquid.
- Add in the remaining ingredients, except salt, cover and shake vigorously. Taste and season with additional salt if desired!
- Eat straight from the jar or pour into a bowl and enjoy!
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 34g | Protein: 9g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1321mg | Potassium: 841mg | Fiber: 5g | Sugar: 11g | Vitamin A: 336IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 3mg
