This Simple Cucumber Salad is packed with crunchy, fresh-from-the-gardenย flavor. Itโs one of my favorite side dishes to make during the summer, a great companion to grilled meats, fish or pasta.
This simple cucumber salad is tasty right when you make it, but itโs even better after a couple of hours marinating in the fridge. You can serve the salad room temperature or cold, so I often pack it with me if Iโm going someplace that might not have GF options. Itโs perfect for BBQs and potlucks, and is a wedding + baby shower menu staple for me, since I can make it the day before.
I growย English and Armenian cucumbers, so thatโs what I use in this recipe, but any slicing cucumber will do just fine. ย If youโd like thinner slices, use a mandoline orย handheld slicer. I like my slices a little thicker, sinceย I usually make a double batch and leave some in the fridge for a day or two, so my trustyย chefโs knifeย does just fine.
If youโre avoiding soy, you could useย coconut aminosย โ Iโve done it and itโs equally delicious. ย Sometimes I swap the parsley for basil and add some grape tomatoes too โ the light dressing does wonders with any fresh veggies thanks to the rice vinegar and soy sauce.
Simple Gluten-Free Cucumber Salad
Ingredients
- 3 tablespoon toasted sesame oil
- 2 tablespoon rice vinegar
- 1 teaspoon GF tamari soy sauce
- ยฝ teaspoon freshly ground black pepper
- ยผ teaspoon sea salt
- squeeze of lemon juice, optional but encouraged
- 1 large or 2 medium cucumbers, sliced
- 3 mini sweet peppers or 1 red bell pepper, sliced
- about ยผ cup fresh parsley, chopped
Instructions
- In a large bowl, thoroughly whisk the sesame oil, vinegar, tamari, pepper, salt and lemon juice to combine. Add the sliced cucumber, peppers and parsley, and stir to coat. Serve immediately, or store in an airtight contain in the refrigerator for up to 2 days.
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