Asian Cucumbers – A Quick Way to Use This Year’s Garden Crop
In less than 15 minutes, and with only 5 ingredients, you can have delicious asian cucumbers on your plate as a side or healthy snack! They’re paleo and gluten free!
There are really few recipes that are simpler than this one. I learned how to make these from one of my best friends, who learned from her Japanese mother in law. When cucumbers abound in the garden, this is a quick and delicious way to use them without a whole lot of fancy ingredients or the need for a trip to the asian market. They can also be made a few hours ahead!
Super Simple Directions
Start by peeling a medium cucumber and deseeding it. I like to half peel mine so I keep a little bit of green. Chop it to the size you like to eat.
Mix the sesame oil, soy sauce (or in my case, coconut aminos because I’m gluten free), honey, and lemon juice in a small bowl.
Pour the sauce over the chopped cucumbers. You’re done!
I like to let them sit in the juices in the fridge for at least half an hour before eating so the cucumbers can start to absorb some of that flavor. You can also make these up to a day ahead.
And that’s all there is to it!
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| Prep Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 1 medium cucumber peeled, deseeded, chopped
- 2 Tablespoons sesame oil
- 2 Tablespoons soy sauce or coconut aminos
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
Ingredients
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- Peel, deseed, and chop the cucumbers into bite sized pieces. Put in bowl for serving or storage.
- In a small bowl, mix the remaining ingredients until well mixed.
- Pour the dressing over the cucumbers.
- Chill for 30 minutes up to 24 hours. Enjoy!