Ingredients:
- Cucumbers: 2 large, thinly sliced
- Carrot: 1 medium, grated or julienned
- Green onions: 2 stalks, finely chopped
- Fresh cilantro or parsley: 2 tablespoons, chopped (optional)
For the Dressing:
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons (or apple cider vinegar)
- Sesame oil: 1 tablespoon
- Honey: 1 teaspoon (optional, or use stevia for a sugar-free option)
- Garlic: 2 cloves, minced
- Red chili flakes or gochugaru: ½ teaspoon (adjust for spice preference)
- Sesame seeds: 1 teaspoon
- Ginger: ½ teaspoon, grated (optional, for an extra fat-burning boost)
Instructions:
1. Prepare the Vegetables
- Thinly slice the cucumbers using a mandoline or knife. Place them in a large bowl.
- Add the grated carrot and chopped green onions to the bowl. Mix gently.
2. Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or stevia), garlic, chili flakes, sesame seeds, and ginger. Adjust flavors to taste — add more vinegar for tanginess or chili flakes for spice.
3. Combine
- Pour the dressing over the cucumber mixture.
- Toss the salad gently to ensure everything is evenly coated.
4. Chill and Serve
- Let the salad sit for 10–15 minutes in the refrigerator to allow the flavors to meld.
- Serve cold as a side dish, snack, or light dinner.
Tips:
- Maximize Weight Loss: Pair this salad with a high-protein meal for a balanced, fat-burning dinner.
- Add Protein: Include grilled chicken, shrimp, or tofu for a more filling option.
- Low-Sodium Option: Use reduced-sodium soy sauce or replace it with coconut aminos.
This cucumber salad is light, crunchy, and perfect for aiding digestion and hydration — a great way to end your day while keeping your weight loss goals in check! 🥒✨