This is a simple, delicious refreshing salad which is a perfect accompanient to Asian cooked meats and fish. It is also suitable for those following a Low FODMAP diet. Use a swivel potato peeler to get lovely long strips or you can use a spiraliser too. There is no need to add salt to this salad as the tamari is naturally salty. If wished drizzle over a little sesame oil for extra flavour
Difficulty – Easy
Time – 15 minutes
Serves – 4
What’s good about it?
Refreshing and hydrating cucumbers contain antioxidants, including flavonoids and tannins, which prevent the accumulation of harmful free radicals and may reduce the risk of chronic disease. A great source of fibre too making them ideal for digestive health.
- Using a swivel potato peeler or spiraliser slice the cucumber into long ribbons. Discard the central seed core of the cucumber.
- Place in a bowl and toss the cucumber in the remaining ingredients. Scatter over the sesame seeds to serve.
- Serve immediately or chill this salad to let the flavours develop if wished.
Did you Know?
Instead of cucumbers this is also delicious with spiralised courgettes and carrots.
1 small red chilli, deseeded and thinly sliced into ribbons
1tsp grated fresh ginger
2tbsp tamari soy sauce
Juice of ½ lime
2tbsp rice wine vinegar
drizzle of maple syrup
1tsp sesame seeds
small handful of coriander leaves, chopped