Low FODMAP Sesame and Ginger Cucumber Salad
This 10-minute cucumber salad is sure to become an instant favourite for those on the low FODMAP diet. The umami flavours of ginger, soy sauce, and sesame pair perfectly with grilled meats, fish, or tofu. Serve this salad as a side dish or add it as a topping to rice bowls or stir fry. Absolutely delicious!
Ingredients
- 2 cucumbers cut into half slices
- ½ tsp salt
- 1 tsp grated fresh ginger
- 3 tbsp rice vinegar
- 1 tbsp soy sauce gluten free if necessary
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- ½ tsp sriracha or more to taste
- 4 green onions green parts only, diced
- 1 tbsp sesame seeds
Instructions
- Slice off the ends of the cucumbers. Then slice into half-rounds, about 1/4 inch thick. Place the slices into a large bowl and add the salt. Mix well and set aside.
- In a small bowl, combine the grated ginger, rice vinegar, soy sauce, sesame oil, maple syrup, and sriracha. Mix well.
- Come back to the cucumbers. The salt helps them to release some water - pour out any water from the bottom of the bowl and dab the cucumber with some paper towel or a clean dish cloth.
- Pour the dressing into the larger bowl with the cucumbers and mix well. Add the diced green onion and sesame seeds and mix again. Serve immediately or allow the salad to marinade further in the refrigerator. This is best served within 2 days of making it.