A refreshing salad featuring crisp cucumbers and a delightful creamy dressing, perfect for summer.
Ingredients
Scale:
4 medium cucumbers, thinly sliced
1 cup shredded carrots
1 bell pepper, thinly sliced (any color)
¼ cup chopped green onions
¼ cup chopped fresh cilantro
Optional: ½ cup of thinly sliced radishes
½ cup plain Greek yogurt or vegan yogurt
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper to taste
Optional: a squeeze of fresh lime juice
Instructions
Prepare the Vegetables: Wash all fresh vegetables and thinly slice the cucumbers and bell pepper. Shred the carrots.
Mix the Salad Ingredients: In a large bowl, combine the cucumbers, carrots, bell pepper, green onions, and cilantro. Toss gently.
Make the Creamy Dressing: Whisk together the Greek yogurt, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), garlic powder, ground ginger, salt, and pepper until smooth.
Combine Salad and Dressing: Pour the dressing over the salad mixture and toss gently to coat.
Chill and Serve: Refrigerate for about 30 minutes before serving. Garnish with additional cilantro or sesame seeds if desired.
