Asian-Style Cucumber Salad

Ingredients

• 3 Small cucumber (Thinly sliced; the source specifies 3–4.)
• 1 Carrot (Grated.)
• 1 Small red onion (Thinly sliced.)
• 1 Small avocado (Chopped.)
• Parsley (A pinch, chopped.)
• Peanuts or cashews (1 handful.)
• Pomegranate seeds or dried raspberries (1 handful; the source specifies pomegranate seeds, with dried raspberries as an alternative.)
• 4 tbsp Olive oil or sesame oil (For the dressing; either oil may be used.)
• 2 tbsp Soy sauce (For the dressing.)
• 1 tbsp Sesame seeds (For the dressing.)
• 1 tsp Sumac (For the dressing.)
• 1 Juice of a small lemon (For the dressing.)
• Salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   Thinly slice the cucumbers in your preferred shape, making sure not to slice them too thickly.

2. 2

   Grate the carrot.

3. 3

   Place the cucumber, grated carrot, red onion, avocado, chopped parsley, peanuts or cashews, and pomegranate seeds or dried raspberries in a serving dish or salad bowl.

4. 4

   In a separate bowl, thoroughly mix the olive oil or sesame oil, soy sauce, sesame seeds, sumac, lemon juice, salt, and black pepper.

5. 5

   Pour the prepared dressing over the salad and serve.

Notes

The source specifies that the cucumbers should be thinly sliced and that the dressing should be mixed separately before being poured over the salad. Dried raspberries may be used instead of pomegranate seeds, and cashews may be used instead of peanuts.

Nutrition per serving

• salad
• vegetarian
• gluten-free
• no-cook
• quick
• Asian-style
• dairy-free