Japanese Cucumber Salad (no refined sugar, Paleo, AIP, Gluten-free, Vegan)

japanese cucumber salad served in black dish

Japanese Cucumber Salad (no refined sugar, Paleo, AIP, Gluten-free, Vegan)

Japanese Cucumber Salad is an incredibly delicious salad, with sweet, tart, umami and savory flavors, that's also very simple to make. The dressing is so good, you may wish to drink it! ;) Lovely as a side dish year round, enjoy this salad treat each summer with the freshest and best cucumbers, too. (Refined sugar-free, also Low FODMAP and Low Oxalate.)

Course Appetizer, Salad, Side Dish, topping

Cuisine American, Japanese

Keyword aip, cucumber salad, gluten-free, Japanese, low oxalate, low-FODMAP, paleo, refined sugar-free, vegan

Prep Time 15

Allow 1 hour for marinating. 1

Total Time 1 15

Servings servings

Calories 18kcal

Author Megan

Cost $7

Ingredients

3 cucumbers peeled and sliced
⅓ cup rice vinegar or White Balsamic Vinegar (so delicious!)
4 teaspoons maple syrup
2 teaspoons ginger root finely grated fresh
1 teaspoon sea salt
Optional garnish: fresh shiso leaf, mint, basil -- or scallions. For non-AIP/VAD, also sesame seeds.

Instructions

Peel, and thinly slice cucumber. Place in a medium size mixing bowl. Set aside.
Add the dressing ingredients, rice or white balsamic vinegar, maple syrup, freshly grated ginger root and sea salt, to a small mixing bowl, and whisk until the sweetener and sea salt dissolve.
Pour dressing over sliced cucumbers, and toss to coat well.
Allow to marinate for at least one hour, loosely covered, in the refrigerator.
To serve, optionally garnish with sesame seeds (not for AIP) or fresh herb of choice: shiso leaf, mint, basil -- or scallions.

Nutrition