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cucumber salad.jpg


I like to make this salad a few hours ahead of time, to give the flavors time to develop. 




For the dressing:

1 teaspoon grated ginger

1 teaspoon grated garlic

1 teaspoon chickpea miso

1 teaspoon coconut aminos

½ cup rice wine vinegar

2 teaspoons sesame oil 


For the salad:

3 small pickling cucumbers, thinly sliced

½ cup thinly sliced red onion

2 tablespoons toasted sesame seeds

2 tablespoons of chopped Thai basil (optional)




  1. In a medium sized bowl, whisk together all ingredients for the dressing.

  2. Add the salad ingredients and toss to combine.

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