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Cucumber Salad

Cucumber Salad

Cucumber salad is a simple yet refreshing dish that combines crisp cucumbers with a tangy dressing, making it the perfect side for any meal. Easily customizable, this salad offers a burst of fresh flavors that can be adjusted to fit any occasion or dietary preference.
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Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 large cucumber
  • Salt to taste
  • 1 medium carrot
  • 2 green onions thinly sliced
  • 2 tbsp olive oil
  • 1 tsp sugar optional, or substitute with a sugar alternative
  • 1 tbsp soy sauce preferably low sodium
  • ½ tsp paprika
  • ¼ –½ tsp tienchi ginseng powder Panax notoginseng
  • 1 tbsp apple cider vinegar or rice vinegar

Instructions
 

Prepare the Vegetables:

  • Slice the cucumber into thin rounds or strips. Sprinkle with a pinch of salt and let it sit for 10 minutes to release excess water. Pat dry with a paper towel.
  • Peel and julienne the carrot into thin strips, then add them to the cucumbers.
  • Thinly slice the green onions and combine them with the other vegetables in a bowl.

Make the Dressing:

  • In a small bowl, whisk together olive oil, sugar, soy sauce, paprika, tienchi ginseng powder, and apple cider vinegar until thoroughly mixed.

Assemble the Salad:

  • Pour the dressing over the prepared vegetables and toss gently to coat them evenly.
  • Let the salad chill in the refrigerator for 10–15 minutes to allow the flavors to meld together.

Serve and Enjoy:

  • Serve the salad cold as a refreshing side dish or light snack.

Notes

Adjust the salt and vinegar to your preference for the ideal balance.
Tienchi ginseng is optional but adds extra health benefits.
For a spicy kick, add a pinch of chili flakes.