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Smashed Cucumber & Black Soybean Salad

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  • Author: Flora & Vino
  • Total Time: 30 minutes
  • Yield: 3-4 servings
  • Diet: Vegan

Description

Smashed Cucumber & Black Soybean Salad with raw vegetables in sesame sauce served over grains with avocado. Perfect for light lunch or dinner!

Ingredients

Smashed Cucumber & Black Soybean Salad

  • 1 English cucumber
  • Pinch of Himalayan sea salt
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 15-oz. can Eden Foods Black Soybeans, drained and rinsed
  • handful of cilantro, roughly chopped

Sauce 

  • 2 TBSP coconut aminos or Tamari Lite
  • 1 tsp Eden Foods Toasted Sesame Oil
  • 1 tsp chili garlic sauce
  • 1 TBSP lime juice (about one lime, squeezed)
  • 1 tsp maple syrup
  • ¼ tsp garlic powder 
  • 1 TBSP sesame seeds

For Serving

  • Eden Foods Organic White Quinoa, or your favorite grain
  • avocado, sliced
  • 2 green onions, thinly sliced (green parts only)

Instructions

  1. Place your cucumber on a flat cutting board and with a rolling pin smash the cucumber several times to split it open. Once the cucumber is split, dice it in 1″ pieces. 
  2. Place the diced cucumber in a strainer sitting on top of a bowl along with a pinch of Himalayan sea salt.
  3. Allow the cucumbers to rest with the salt to draw out some of the moisture as you prep the remaining ingredients. 
  4. You can skip this step if you’re in a hurry, but it does make the cucumber a bit crunchier!
  5. Add all of the sauce ingredients to a small mixing bowl and whisk everything together with a fork or whisker. 
  6. Make sure to taste and adjust the flavor of the sauce to your liking.
  7. Add the cabbage, carrots, black soybeans, and cilantro to a large mixing bowl. 
  8. Drain the salted diced cucumber and pat them dry with a paper towel to remove any excess moisture. 
  9. Add the diced cucumber to the mixing bowl along with the sauce. 
  10. Toss everything together until the vegetables are well coated with the sauce.
  11. Serve the salad in a bowl over your favorite grain topped with sesame seeds, green onion, and avocado.
  12. Store leftovers separately in an airtight container in the refrigerator for 2-3 days, though best when fresh. Enjoy!

Notes

Recipe adapted from PlantBasedRD

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Salad, Lunch
  • Method: Hand-mix
  • Cuisine: Vegan, Gluten-Free

Find it online: https://www.floraandvino.com/smashed-cucumber-black-soybean-salad/