Simple Gluten-Free Cucumber Salad
This cucumber salad is light, fresh and crunchy, and makes the perfect pairing to your favorite spring and summer main dishes. And best of all, you can make it ahead of time!
Servings: 4 people
Calories: 132kcal
Ingredients
- 3 tablespoon toasted sesame oil
- 2 tablespoon rice vinegar
- 1 teaspoon GF tamari soy sauce
- ½ teaspoon freshly ground black pepper
- ¼ 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 ¼ 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.
Nutrition
Calories: 132kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 234mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2850IU | Vitamin C: 116.4mg | Calcium: 17mg | Iron: 0.5mg