This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish made a little fancy with a special cutting technique to get an “accordion” or “slinky” effect.
I’ve always loved Chinese Cucumber Salad and this allergy-friendly, AIP/Paleo, and low-FODMAP version is perfect if you are free-from sesame, soy, gluten, garlic, and nightshades which are normally found in a traditional recipe. Made with easy swaps like coconut aminos and apple cider vinegar, this cucumber salad is a refreshing vegetable side dish.
Easy Ingredients for Asian Cucumber Dragon Salad:
- Persian cucumbers
- Coarse sea salt
- Coconut aminos
- Apple cider vinegar
- Avocado oil
- Grated or finely-minced ginger (optional)
- Scallions for topping (optional)
Do I need to salt the cucumbers?
I highly recommend salting the cucumbers with a course sea salt after cutting them into “accordions.” The salting will help draw out excess moisture and keep the cucumber salad nice and crunchy. Salt the cucumbers with 1 tsp coarse sea salt and let sit for 20-30 minutes. Rinse the cucumbers in cold water and pat dry with a clean towel.
Video instructions – how to cut the cucumber:
- Place one chopstick on either side of the cucumber to act as a safeguard. Make sure you don’t cut more than halfway through. Try to cut as evenly as possible (about 1/8″ wide). The first side of the cucumber is cut vertically and once that is complete, flip the cucumber over and cut on a bias. This will allow for the cucumber to fold open like an accordion.
- I recommend salting the cucumbers after cutting them. This will help draw out excess moisture and keep the cucumber salad crunchy.
- Store in an airtight container in the fridge for 3-4 days. Top with sliced scallions (optional).
Asian Cucumber Dragon Salad (AIP, Top 9 Free)
This Asian-inspired Cucumber Dragon Salad is a simple and tasty side dish that is free from sesame, soy, gluten, garlic, and nightshades.
- 5-6 Persian cucumbers
- 1 1/2 tsp coarse sea salt
- 2 tbsp coconut aminos
- 2 tsp apple cider vinegar
- 1 tbsp avocado oil
- 1 tsp grated or finely-minced ginger (optional)
- 1 scallion, finely chopped (optional)
- Step 1 On a cutting board, place one chopstick on either side of the cucumber to act as a safeguard (this helps to prevent your knife cutting all the way through the cucumber).
- Step 2 Cut vertical slits running across the cucumber (about 1/8″ thick). Make sure the slits don’t cut more than halfway through the cucumber. Once the cucumber is sliced on one side, flip it over to the opposite side. Now make slits cut on a bias along this side of the cucumber. This will create an accordion or slinky effect.
- Step 3 After all of the cucumbers have been cut, place them in a shallow bowl. Sprinkle 1 tsp coarse sea salt and let sit for 20-30 minutes.
- Step 4 While the cucumbers are sitting in sea salt, prepare the dressing. In a small bowl, mix together the coconut aminos, apple cider vinegar, and avocado oil. Add the ginger if desired.
- Step 5 After 20-30 minutes, rinse the cucumbers in cold water and pat dry with a clean towel.
- Step 6 Arrange the cucumbers onto a plate or shallow bowl. Gently pour the dressing over the cucumbers. Top with scallions (optional).