I make a few cucumber salads, one with a balsamic vinegar dressing, one with mayo dill, and one with mayo, dill, AND vinegar. Even the quick pickled cucumbers are great. I love how fresh they taste no matter what you do, so thought I’d give this recipe of Chef Michael a try. I added his recommended fish sauce, as I also happen to love Thai salads. Great for having dinner out on the deck on a hot early summer evening.
We don’t eat carrots on low carb and I only had green onions and radishes, but it still worked out fine. The only change I’d really make is switching mint out for basil. Though they taste relatively close, both the hubby and I prefer basil. Not that the mint was terrible, just a preference! 🙂
Asian Cucumber Salad
Ingredients
- 1 cucumber peeled and sliced thin (on a mandolin)
- 4 green onions chopped
- 3-4 radishes sliced thin
- 1/8 cup lemon juice
- 1 tablespoon olive oil I used a herb infused oil
- Handful of mint leaves
- 1 teaspoon fish sauce
- 1 teaspoon light soy
- 1/2 teaspoon favourite hot sauce I love sambal oelek but ran out so used a dollop of Harissa
- 1/2 teaspoon Stevia
Instructions
- Toss all ingredients and serve immediately or let marinate in fridge.
Notes
Adapted from Chef Michael Smith
ASIAN CUCUMBER SALAD