August 11, 2021

Lucas Schubert, Nutritional Coordinator with Saint Luke's Mid America Heart Institute and the Food As Medicine Everyday (FAME) program, shares a healthy recipe for six servings of an Asian-inspired cucumber salad with FOX4.


Ingredients

  • 6 medium Persian cucumbers (mini cucumbers) (about 1 pound)
  • 1 teaspoon salt
  • 1 garlic clove, finely grated
  • 1/4 cup tahini
  • 3 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon white miso
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil

Toppings (optional)

Siracha sauce
2 scallions, thinly sliced on a diagonal
2 teaspoons toasted sesame seeds

Directions

  1. Cut cucumbers in half lengthwise. Then cut 1/4″ thick deep diagonal slices about 2″-3″ long. Transfer cucumber to a large bowl and add salt. Toss to combine. Cover and chill for at least 1 hour and up to 12 hours. Drain cucumbers.
  2. In a small bowl, whisk together. garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil.
  3. Pour dressing over cucumbers and toss well to coat.
  4. Transfer cucumber salad to a platter. Drizzle with Siracha and top with scallions and toasted sesame seeds.

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