This delicious cucumber recipe is a great side salad for any dinner. You can also use it as a buddha bowl topping!
When serving this cucumber dish as a salad on its own, cut the cucumber pieces a little bigger as shown in the photo. It’ll make it easier to pick up individual pieces of cucumber. For buddha bowls, it’s better to dice the cucumber a little finer so that it’s not dominating the dish too much.
This is a good “fusion”-y recipe that suits many types of cuisines well. For example, it would make a great side salad with some vegan enchiladas, or as a topping in a Japanese buddha bowl.
A simple cucumber recipe for buddha bowls or as a side dish. It's great for packed lunches, too!
Ingredients
- 2 cups cucumber diced
- 2 Tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1/4 tsp salt
- 1 pinch cayenne pepper
Optional Garnish
- cilantro
- green onion sliced
- red chili sliced
Instructions
- Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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