Soy-Free Asian Cucumber Salad
I love Asian food, but so much of it has soy sauce. I've been trying to find different ways to substitute soy sauce for coconut amino in order to cut down on my soy intake. This Asian cucumber salad is absolutely delicious and so easy to add to any Asian dish you are cooking. I served this with a salmon teriyaki bowl and it added another level of delicious flavor. You can also serve this as a flavorful side to any recipe you’re cooking this week. Enjoy!
RECIPE CARD
INGREDIENTS: SUGAR COOKIES
4 mini cucumbers
½ tsp ginger powder
½ tsp garlic powder
½ tsp rice vinegar
⅛ cup coconut aminos
½ tbsp sesame seeds
INSTRUCTIONS:
Clean the cucumbers.
Cut off the ends of the cucumber.
Use the tines of the fork to score the cucumber lengthwise.
Thinly slice the cucumbers. Transfer the cucumbers to a small bowl and add 1 tsp of salt. Set the cucumbers aside.
Next, make the sauce.
