The Ginger Cucumber Salad has a culinary lineage that traces back to the heart of Asia, where the marriage of fresh ingredients and mindful preparation has long been a culinary tradition. This salad, marrying the crispness of cucumbers with the invigorating zing of ginger, draws inspiration from the vibrant culinary landscapes of countries like China, Japan, and Thailand.
In these regions, the use of ginger in culinary creations is not merely a flavor enhancer but often regarded as a medicinal herb, celebrated for its digestive benefits and overall well-being. The inclusion of cucumbers, known for their hydrating properties and subtle crunch, adds a refreshing dimension to the ensemble.
Recipe highlights:
– No artificial ingredients
– Allergens: No shellfish, dairy, nuts, soy, eggs
– Easily customizable for many diets (IBS, SIBO, low FODMAP, IBD)
The recipe’s background is also intertwined with the broader context of dietary awareness. The emphasis on Low FODMAP, fermentable carbohydrates that can be problematic for sensitive stomachs, reflects a contemporary understanding of dietary needs. This salad stands at the crossroads of tradition and modernity, where heritage meets health-conscious choices.
Refreshing cucumber ginger recipe
Ingredients
- 2 medium-sized cucumbers thinly sliced
- 1 tablespoon freshly grated ginger
- 1/4 cup red onions optional if tolerated
- 2 tablespoons green tops of green onions chopped
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers, grated ginger, onions (if tolerated), chopped green onion tops, and cilantro.
- In a separate small bowl, whisk together the rice vinegar and olive oil.
- Pour the dressing over the cucumber mixture and toss until well combined.
- Season with salt and pepper to taste.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
