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

 

Ingredients 

 

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)

 

Directions

 

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

2. Add the salad ingredients and toss to combine.