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
1
Toss all salad ingredients together in a large bowl.
2
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!
Ingredients
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
Directions
1
Toss all salad ingredients together in a large bowl.
2
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!