An easy, quick, gluten-free dish great for picnics, summer BBQs and dinner parties – It’s also dairy-free, vegan and very refreshing.
I prefer to make recipes by ratio, so it’s easy to scale depending on the crowd you’re cooking for, and more importantly, what you have on hand. For this dish, I’d say you could prepare one cucumber per guest. You’ll also need:
- sea salt
- vinegar of your choice (rice vinegar/wine vinegar/apple cider – be sure to check the label for gluten-free)
- sesame oil
- white pepper
- fresh herbs (cilantro/basil & mint/thai basil)
Directions: chop cucumber into bite-sized pieces and sprinkle with sea salt. Let sit for 15 minutes while you prepare dressing.
Peel and mince garlic, about one clove for each cucumber.
In a salad dressing bottle, mix equal parts vinegar and tamari. (1/8 cup of each per cucumber) plus 1/2 tsp. sesame oil per cucumber. For 4 servings this would be: 4 cloves garlic and mix 1/2 cup of vinegar, 1/2 cup of tamari and 2 tsps. sesame oil together.
Drain excess water from chopped cucumber, and pat dry with paper towel. Shake dressing with chopped garlic and pour on top. Add few dashes of white pepper, more salt to taste and garnish with chopped fresh herbs.
Easy to serve with toothpicks for a picnic or beautifully plated for a sit-down dinner.
For more gluten-free salads and homemade dressings, please visit my Pinterest page.