Cucumber Salad with Creamy Maple Mustard Dressing
This refreshing cucumber salad with a creamy vegan maple mustard dressing is inspired by the viral cucumber trend! A delicious and healthy way to enjoy a whole cucumber—perfect for a quick snack or light lunch!
Equipment
- mandoline slicer of sharp knife see mandoline info above in blog post
Ingredients
- 1 long English cucumber sliced into ⅛-inch rounds
- 2 small radishes sliced paper-thin
- ¼ red onion thinly sliced
- 1 cup cooked rice white or brown
- ¼ cup raw or roasted cashews
- 1 to 2 tablespoons black sesame seeds
- ⅓ to ½ cup Creamy Maple Mustard Dressing
Instructions
- Use a mandoline to thinly slice the cucumber and radishes.
- Slice the red onion as thinly as possible.
- In a large bowl, toss the cucumber, radish, and red onion together.
- Add the cooked rice, cashews, and sesame seeds.
- Drizzle with the Creamy Maple Mustard Dressing (recipe linked in blog post)
- Toss gently until everything is well combined.
- Serve immediately, or chill in the fridge for 15 minutes before serving.