Crunchy Cucumber Asian Salad

Crunchy Cucumber Asian 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
_MG_0028_MG_0022I’m sick of winter! Bring on the fresh spring flavors, this will jumpstart your taste buds.

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.

  1. Make the Dressing by whisking all the ingredients together and set aside.
  2. 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.
  3. 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.
  4. Make the dressing by mixing all the ingredients together.
  5. Drain the Vegetables and assemble them on a platter.
  6. Drizzle the Dressing over it before serving.




15 min


5 min



Skill Level