Description

Enjoy this fresh salad any time of year, but it feels most appropriate in summer. Use small cucumbers to avoid the pithy/seedy interior of large cucumbers. If you only have large cucumbers, remove the seeds before creating this salad.

Ingredients

Scale

1 lb small/baby cucumbers, sliced into 1/2 inch rounds

1/2 small white onion, thinly sliced

1 tablespoon dijon mustard

1 tablespoon cashew butter

2 tablespoons white wine vinegar

2 tablespoons sorghum syrup

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

kosher salt

Instructions

Place cucumber slices in a colander. Sprinkle about a teaspoon of salt over the cucumber and mix the cucumber. Let sit for at least 20 minutes to help cucumbers release some moisture.
In a large serving bowl (big enough to fit all your cucumbers and onions) mix together the mustard, cashew butter, white wine vinegar, syrup, coriander, cumin, and pepper. Whisk until smooth.
Stir the sliced onions into the dressing you just mixed.
Pat the cucumbers dry with a clean paper towel.
Add the cucumbers to the dressing, stirring gently to combine and coat the cucumbers with dressing.
Let the salad sit in the refrigerator for at least 30 minutes to chill and let the flavors come together.
When nearly ready to serve, taste the salad and add salt if needed. Serve cold!

Notes

In lieu of sorghum syrup you can use molasses, date syrup, maple syrup, or similar--each will yield slightly different results, but will all work well.
Always feel free to adjust seasonings to your preference! Enjoy the play and experimentation that comes with cooking at home!

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad

Nutrition

Serving Size:
Calories: 53
Sugar: 6.7 g
Sodium: 275 mg
Fat: 1.4 g
Carbohydrates: 9.3 g
Protein: 1.1 g
Cholesterol: 0 mg

Keywords: cucumber salad