How to Make Asian Cucumber Salad

This Asian cucumber salad offers a balance of savory, tangy, and mildly sweet flavors with a touch of nuttiness. The ginger and garlic bring a zesty, aromatic punch, complemented by the umami of soy sauce and the subtle sweetness of honey or prunes. The rice vinegar adds a bright acidity, while sesame oil imparts a toasty, rich depth. The cucumbers are crisp and refreshing, and the optional chili flakes provide a hint of heat.

Health Benefits:

Cucumber:

1. High water content helps with hydration.
2. Contains antioxidants like beta-carotene and flavonoids.
3. Low in calories, making it great for weight management.

Ginger:

1. Known for anti-inflammatory and digestive benefits.
2. May help boost immunity and reduce nausea.

Garlic:

1. Rich in allicin, which has antibacterial and heart-protective properties.
2. May help lower blood pressure and cholesterol.

Prunes or Honey:

1. Prunes add fiber and antioxidants for gut health.
2. Honey provides natural sweetness and antibacterial benefits.

Sesame Oil and Seeds:

1. Source of healthy fats, including omega-6 fatty acids.
2. Sesame seeds contain calcium, magnesium, and lignans, which support bone health and heart health.

Rice Vinegar:

1. Contains acetic acid, which may support digestion and blood sugar control.

Cilantro/Chinese Coriander:

1. Rich in antioxidants and vitamin C.
2. May help detoxify heavy metals from the body.

Chili Flakes (optional):

1. Capsaicin content boosts metabolism and adds anti-inflammatory benefits.

Ginger-Soy Cucumber Salad

Ingredients
For the Dressing:
1 small piece of ginger, peeled and smashed
2 garlic cloves, peeled and smashed
2 prunes (or 2 teaspoons honey)
2 teaspoons sesame oil
3 teaspoons lite soy sauce
2 tablespoons rice vinegar
Salt, to taste
For the Salad:
1 large or 2 small cucumbers (peeled if waxed or non-organic)
2 tablespoons cilantro or Chinese coriander, finely chopped
1 scallion green, finely chopped
1 tablespoon toasted sesame seeds
Chili pepper flakes (optional)

Instructions
1. Prepare the Dressing:
In a blender, combine the ginger, garlic, prunes (or honey), sesame oil, soy sauce, rice vinegar, and a pinch of salt. Blend until smooth. Set aside.

2. Slice the Cucumber:
If using a waxed or non-organic cucumber, peel it first. Thinly slice the cucumber into rounds or half-moons, depending on preference.

3. Assemble the Salad:
In a large bowl, combine the cucumber slices, chopped cilantro (or coriander), and scallion greens. Pour the dressing over the salad and toss until the cucumber is well-coated.

4. Add Garnishes:
Sprinkle with toasted sesame seeds and chili pepper flakes, if using.

5. Serve:
Transfer the salad to a serving dish and enjoy immediately for the freshest flavor.

Notes:
Serving Suggestion: This salad pairs well with grilled proteins or as a refreshing side dish for an Asian-inspired meal.

Storage: Best enjoyed fresh, but can be stored in the refrigerator for up to 24 hours. The cucumbers may release water over time.

Nutritional Breakdown (per serving, approx. 2 servings):
Calories: ~80 kcal
Protein: ~2 g
Carbohydrates: ~7 g
Fiber: ~1 g
Sugars: ~4 g (from prunes or honey and cucumbers)
Fat: ~4 g
Saturated Fat: ~0.5 g
Sodium: ~600 mg (varies with soy sauce brand)
Vitamin C: ~20% of Daily Value
Vitamin A: ~8% of Daily Value

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