I grew up eating a pickled cucumber salad with onions that my mom used to serve alongside the gefilte fish on Shabbos each week. I can’t stomach the stuff anymore, but years later I developed a recipe for this almond butter dressed cucumber salad which I absolutely LOVE. When @loganfewd started the viral sliced cucumber salad in a deli container trend, I had to hop on board!
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Cucumber Salad with Almond Butter Dressing
1 English cucumber, sliced thin
1 large clove garlic
1” piece of fresh ginger
2 tsp soy sauce
1 tsp honey
1/4 cup crunchy almond butter
1/8 tsp red pepper flakes
Juice of 1 lime
Kosher salt, to taste
1 scallion, chopped
Slice the cucumbers directly into a 2lb. Deli container. Using a microplane, grate the garlic and ginger over the cucumbers. Add the remaining ingredients, seal the container and shake vigorously.
Eat immediately.
NOTE: The dressing may seem difficult to mix at first but as the cucumbers start to release water, it will thin the dressing out considerably!
VARIATION: Use peanut butter or tahini in place of almond butter.
Related Recipes:
Hazelnut Chocolate Chip Almond Butter Cookies
Gingerbread Pecan Nut Butter
This cucumber salad with almond butter dressing looks incredibly refreshing and unique, I love the idea of combining creamy almond butter with crisp cucumbers—it sounds like a perfect summer dish. The flavors must be so vibrant and satisfying. Can’t wait to try this recipe for a light and healthy meal.
I made your Pesach-friendly version of this to bring to a meal and it was an insane hit! My husband didn’t know I made it and complimented our host saying “omg this salad is the most amazing, ever!” Ha! This will be a Pesach staple for years to come!!
yay!!!