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Tangy Cucumber Salad

A refreshing Cucumber salad perfect for Summer
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Prep Time 20 minutes

Ingredients
  

  • 2-3 Medium Lebanese Cucumbers Seeds removed optional
  • 2 Spring onions/shallots
  • 1/2 tsp fresh ginger grated
  • 1/2 clove garlic crushed
  • 1/4 cup Fresh Coriander Stems removed
  • 1 tbsp Sesame Seeds (Black or white)
  • 2 tbsp Soy Sauce (Gluten free)
  • 1 tbsp Apple cider vinegar
  • 1/2 tsp brown sugar or rice syrup
  • 1 tsp Sumac (optional)
  • 1 tsp Chilli flakes (optional)
  • 2 Sprigs Fresh mint (optional)

Instructions
 

  • Slice Cucumbers down the centred then into half-moons
  • To make the dressing, Add Soy sauce, apple cider vinegar, ginger and garlic to a small bowl, whisk together and set aside
  • In a large bowl combine cucumber, shallots that have been finely sliced, coriander and mint
  • Pour the dressing over the cucumber mix, then toss altogether to coat with the dressing
  • Serve on a serving plate and sprinkle with sesame seeds, sumac and chilli flakes.

Notes

If using Lebanese cucumbers I see no need to remove the seeds. If using continental or telegraph cucumbers scrape out the seeds before slicing into half moons.
You can add the seeds to the dressing as a no waste option.