Skill Level
Crunchy Cucumber Asian Salad
Salad
Persian Cucumbers | 4 | |
French Green Beans | 2 Cups | |
Snow Peas | 1.5 Cups |
Sesame Lime Dressing
Fresh Limes | 2 | |
Olive Oil | 5 Tablespoons | |
Vegan Ponzu Sauce | 2 Tablespoons | |
Sugar | 1/2 Teaspoon | |
Toasted Sesame Seeds | 2 teaspoons | |
Salt & Pepper |


If you like a bit of heat add a squeeze of Sriracha to the Dressing.
I use this brand Ponzu sauce but if you are not Vegan they sell pretty good ones at the grocery store, its a step up from Soy Sauce.
- Make the Dressing by whisking all the ingredients together and set aside.
- Bring a pot of salted water to a boil and add the Green Beans & Sugar Snap Peas, cook for about a minute or two, immediately plunge them into a bowl of ice water, this will keep them crisp and green.
- Slice the Cucumbers lengthwise and place in another bowl with enough ice & water to cover them. Do the same for the Radishes in a separate bowl as they will turn everything pink. I add a little Vinegar to each bowl.
- Make the dressing by mixing all the ingredients together.
- Drain the Vegetables and assemble them on a platter.
- Drizzle the Dressing over it before serving.
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