Honey-Jalapeño-Ginger Marinated Cucumber Salad

Serves 1
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Directions

  1. 1Finely chop the cilantro.
  2. 2Finely chop the jalapeño.
  3. 3Heat a sauté pan over medium heat.
  4. 4Add avocado oil to the pan.
  5. 5Add sliced garlic to the oil.
  6. 6Add chopped jalapeño to the pan and stir.
  7. 7Cook for about 2 minutes, then remove from heat and set aside.
  8. 8Pour the infused oil with garlic and jalapeño into a jar.
  9. 9Add roasted cashews, fresh chopped cilantro, fresh grated ginger, salt, tamari soy sauce, honey, and rice vinegar to the jar.
  10. 10Whisk or shake the jar with a cap to combine the dressing ingredients.
  11. 11Place quartered and cut Persian cucumbers into a colander.
  12. 12Add salt to the cucumbers and let them sit for 15 minutes.
  13. 13Drain and rinse the cucumbers.
  14. 14Pat the cucumbers dry with a towel.
  15. 15Place the dried cucumbers into a bowl.
  16. 16Add a few large spoonfuls of the dressing to the cucumbers and toss.
  17. 17Top with more dressing, including the cashews, garlic, and jalapeño.
  18. 18Top with red pepper flakes and lime zest.

Ingredients

  • 6 tbsp avocado oil
  • 2 whole jalapeño, finely chopped
  • 4 cloves garlic, thinly sliced
  • 0.33 cup chopped roasted cashews
  • 0.5 cup fresh chopped cilantro
  • 0.5 tbsp fresh grated ginger
  • 0.5 tsp salt
  • 0.25 cup tamari soy sauce
  • 5 tbsp honey
  • 3 tbsp rice vinegar
  • 1 lb Persian cucumbers, quartered then cut into 2 inch pieces
  • 1 tbsp salt
  • lime zest
  • red pepper flakes

Equipment

sauté panbowljarcolandertowel

Tips

  • Use the remaining dressing as a marinade once you eat the salad.