Asian Cucumber Salad

Okay this is actually the best thing ever created. There have been times where I just make a whole bowl of this and eat it all at once. It’s spicy, tangy, sweet, crunchy, and overall delicious. It’s also great because it is completely plant-based! Why is this being plant-based so important? Because we are living through a global climate emergency. Climate change is stealthy - it creeps up on us when we are focused on more domestic issues and suddenly strikes. For example, widespread forest fires, erratic weather (super hot days and super cold days), and increased drought. Eating animal-based foods results in the use of more water and energy, and meat itself is responsible for about 60% of all greenhouse gases released from food production. That’s an insane amount of pollution. Eating these foods has a long-lasting impact on the earth, so it can be really helpful to switch out some foods or meals you might normally eat that are animal-based with plant-based alternatives. I think that instead of making a coleslaw (which normally requires mayonnaise) or a salad with ranch dressing, this cucumber salad can be a super delicious plant-based replacement.

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RECIPE

INGREDIENTS

- 1 cucumber, thinly sliced

- 1 tbsp tamari (or soy sauce)

- 1 tbsp toasted sesame oil

- 3-4 tbsp rice vinegar

- 1 tbsp maple syrup

- 1 tbsp sriracha or garlic chili oil

- 1 tsp chopped garlic

- 1 tsp minced ginger

- 1/2 tsp salt

- 1-2 tbsp toasted sesame seeds

METHOD

Thinly slice the cucumber and add to a bowl. Sprinkle the salt onto the cucumber and mix. In a separate bowl mix together the tamari, toasted sesame oil, rice vinegar, maple syrup, sriracha or garlic chili oil, chopped garlic, and minced ginger. Pour over the cucumber. You might use less sauce depending on the size of the cucumber. Just try to limit any extra liquid so the cucumbers don’t get soggy. Add the sesame seeds on top and enjoy!