How to Make Vietnamese Cucumber Salad the Paleo Way
Nothing says picnic or potluck (others won’t even know it’s Paleo) like a big bowl of bright, fresh salad tossed with a flavorful dressing. And a colorful chopped salad brings that same sense of fun to your dining table any time of year.
Preparation time: 2 minutes
Yield: 4–6 servings
2 English (seedless) cucumbers
2 medium carrots
4 medium radishes
1 small jalapeño
1 clove garlic, minced
2 tablespoons dry roasted cashews, finely chopped
6 to 8 large basil leaves, finely chopped (about 2 tablespoons)
10 fresh mint leaves, finely chopped (about 1-1/2 tablespoons)
1 tablespoon lime juice
1 tablespoon rice vinegar
1/2 teaspoon olive oil
1 tablespoon coconut aminos
Salt and ground black pepper to taste
Cut cucumbers in half lengthwise, and slice into very thin half-moons. Place in a large bowl.
Finely dice the carrots, radishes, and jalapeño; add to cucumbers and toss until combined.
In a medium bowl, place the garlic, cashews, basil, mint, lime juice, rice vinegar, olive oil, and coconut aminos. Whisk until combined.
Pour dressing over vegetables and toss until evenly coated, about 2 minutes. Taste and season with salt and pepper. Allow flavors to meld for 10 minutes and serve.
Per serving: Calories 109 (From Fat 23); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 255mg; Carbohydrate 18g; Dietary Fiber 3g; Protein 3g.