Cucumber Salad with Ginger-Soy Sauce - Bravabod
Recipes

Cucumber Salad with Ginger-Soy Sauce

Valentina

A refreshing blend of cucumbers, avocado, and cashews makes this Japanese-inspired salad taste restaurant worthy. The key here is to use a vegetable peeler to peel the cucumber into paper thin slices. A quick soy-based sauce, made with ample garlic and ginger, gets drizzled over the whole thing. As with most cucumber dishes, this salad is best enjoyed soon after making it.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Salad
  • 1/2 English cucumber (or 1 regular cucumber, Note 1)
  • 1/2 large avocado, thinly sliced
  • 33333333/100000000 cup roasted and salted cashews, roughly chopped
  • furikake seasoning (optional, to sprinkle on top) Ginger Sauce
  • 3 tablespoons water
  • 1 1/2 tablespoons neutral-flavored oil (such as grapeseed or avocado oil)
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon sugar
  • 4 cloves garlic, finely minced
  • 1 tablespoon ginger, chopped
  • 1 scallion, chopped (optional, white and light green parts only)

Instructions
  1. Step 1: First, let's make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and scallion. Cook for 1 minute, stirring often. Add the remaining water, tamari, and sugar to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Transfer the sauce to a small bowl.
  2. Step 2: Cut the ends off of the cucumber and slice it in half vertically. Use a standard vegetable peeler to peel each half cucumber into half-moon slices. They should be papery-thin. Continue this process with all of the remaining cucumber.
  3. Step 4: Slice the avocado into very thin slices.
  4. Step 5: Toss the cucumbers with a few spoonfuls of the sauce in a bowl. Layer the dressed cucumbers and avocados on a rimmed plate. Top with the cashews and optional furikake. Right before serving, drizzle with more sauce, to taste.
  5. Serve: This salad is best eaten immediately, as the cucumbers will release liquid over time. Any extra sauce can be used as a dip or sauce for other dishes (it's great with tofu and/or rice).

Recipe Notes

Note 1: The cucumber should weigh about 8 ounces.

Nutrition

A refreshing blend of cucumbers, avocado, and cashews makes this Japanese-inspired salad taste restaurant worthy. The key here is to use a vegetable peeler to peel the cucumber into paper thin slices. A quick soy-based sauce, made with ample garlic and ginger, gets drizzled over the whole thing. As with most cucumber dishes, this salad is best enjoyed soon after making it.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Salad
  • 1/2 English cucumber (or 1 regular cucumber, Note 1)
  • 1/2 large avocado, thinly sliced
  • 33333333/100000000 cup roasted and salted cashews, roughly chopped
  • furikake seasoning (optional, to sprinkle on top) Ginger Sauce
  • 3 tablespoons water
  • 1 1/2 tablespoons neutral-flavored oil (such as grapeseed or avocado oil)
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon low-carb granulated sweetener (1:1 sugar substitute)
  • 4 cloves garlic, finely minced
  • 1 tablespoon ginger, chopped
  • 1 scallion, chopped (optional, white and light green parts only)

Instructions
  1. Step 1: First, let's make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and scallion. Cook for 1 minute, stirring often. Add the remaining water, tamari, and sweetener to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Transfer the sauce to a small bowl.
  2. Step 2: Cut the ends off of the cucumber and slice it in half vertically. Use a standard vegetable peeler to peel each half cucumber into half-moon slices. They should be papery-thin. Continue this process with all of the remaining cucumber.
  3. Step 4: Slice the avocado into very thin slices.
  4. Step 5: Toss the cucumbers with a few spoonfuls of the sauce in a bowl. Layer the dressed cucumbers and avocados on a rimmed plate. Top with the cashews and optional furikake. Right before serving, drizzle with more sauce, to taste.
  5. Serve: This salad is best eaten immediately, as the cucumbers will release liquid over time. Any extra sauce can be used as a dip or sauce for other dishes (it's great with Roasted Salmon).

Recipe Notes

Note 1: The cucumber should weigh about 8 ounces.

Nutrition

A refreshing blend of cucumbers, avocado, and cashews makes this Japanese-inspired salad taste restaurant worthy. The key here is to use a vegetable peeler to peel the cucumber into paper thin slices. A quick sauce made with ample coconut aminos, garlic, and ginger, gets drizzled over the whole thing. As with most cucumber dishes, this salad is best enjoyed soon after making it.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
    Salad
  • 1/2 English cucumber (or 1 regular cucumber, Note 1)
  • 1/2 large avocado, thinly sliced
  • 33333333/100000000 cup roasted and salted cashews, roughly chopped
  • furikake seasoning (optional, to sprinkle on top) Ginger Sauce
  • 4 tablespoons coconut aminos
  • 1 1/2 tablespoons neutral-flavored oil (such as grapeseed or avocado oil)
  • 1 teaspoon coconut sugar
  • 4 cloves garlic, finely minced
  • 1 tablespoon ginger, chopped
  • 1 scallion, chopped (optional, white and light green parts only)
  • 1/4 teaspoon sea salt

Instructions
  1. Step 1: First, let's make the sauce. Heat the oil in a frying pan over medium-high heat. Once hot, add the garlic, ginger, and scallion. Cook for 1 minute, stirring often. Add the remaining aminos and sugar to the pan. Cook for another 2 to 3 minutes, or until the sauce has reduced slightly and smells quite fragrant. Transfer the sauce to a small bowl.
  2. Step 2: Cut the ends off of the cucumber and slice it in half vertically. Use a standard vegetable peeler to peel each half cucumber into half-moon slices. They should be papery-thin. Continue this process with all of the remaining cucumber.
  3. Step 4: Slice the avocado into very thin slices.
  4. Step 5: Toss the cucumbers with a few spoonfuls of the sauce in a bowl. Layer the dressed cucumbers and avocados on a rimmed plate. Top with the cashews and optional furikake. Right before serving, drizzle with more sauce, to taste.
  5. Serve: This salad is best eaten immediately, as the cucumbers will release liquid over time. Any extra sauce can be used as a dip or sauce for other dishes (it's great with Roasted Salmon).

Recipe Notes

Note 1: The cucumber should weigh about 8 ounces.

Nutrition

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Cucumber Salad with Ginger-Soy Sauce

PT15M 1/2 English cucumber (or 1 regular cucumber, Note 1) 1/2 large avocado, thinly sliced 33333333/100000000 cup roasted and salted cashews, roughly chopped furikake seasoning (optional, to sprinkle on top) 3 tablespoons water 1 1/2 tablespoons neutral-flavored oil (such as grapeseed or avocado oil) 1 tablespoon low-sodium tamari 1 teaspoon sugar 4 cloves garlic, finely minced 1 tablespoon ginger, chopped 1 scallion, chopped (optional, white and light green parts only) Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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