Cucumber Salad with Lemon Jalapeno Dressing

By Micki Brown

Serves 4

Salad Ingredients:

1 large Japanese cucumber, cut in half lengthwise, then thinly sliced

2 carrots, cut in half lengthwise, then thinly sliced

1 red bell pepper, coarsely chopped

3 green onions, sliced

½ head purple cauliflower, cut into ¾-1 inch pieces

Dressing Ingredients:

2 tbsp rice vinegar

Juice of ½ a lemon

1 tbsp coconut aminos (soy sauce will work)

1 tbsp raw honey

1 tsp ginger, minced

1 tbsp sesame oil

2 tbsp fresh cilantro, chopped

1 tbsp fresh jalapeno, finely chopped

Sea salt to taste

1 tsp sesame seeds


Toss all salad ingredients together in a large bowl.

Place dressing ingredients together in a 1-pint mason jar. Put the lid on the jar and shake until ingredients are well mixed. Pour the dressing over the salad and lightly toss. Serve and enjoy!