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[3]Asian Tomato and Cucumber Salad
I started writing recipes in 2010, I wanted to document what I ate because I wanted to inspire others to eat healthy. Healthy eating isn’t about depriving yourself of what you enjoy eating. Its about smarter choices and more often than not, its about portion control. I became a mother two years later and my world changed! It changed so much for the better but had you met me in 2010, I would have said “I don’t know if I want children”. I had (still do, by the way) an exciting career that I loved! I love what I do in the “real world”. I guess there’s still this idea that women need to have children to be complete but that’s not true. I was happy and at peace with my life but then it changed – again for the better.
My son is turning 10 in a few months… 10!!! Double digits, in the blink of a sleep-deprived eye. My daughter is turning 8; she’s already planning on moving out, where she’ll live and with who; she hasn’t really grasped the money thing but I have time to explain it to her.
So now after the last decade flew by, I’m slowly gaining some time back. I don’t need need to spoon feed them anymore or pick up after them as much because I make them do it themselves 🙂 Now I can focus more on the advice part of everything I wanted share, not just my recipes. If you look through my collection of recipes you’ll notice they’re balanced with lean protein, tons of veggies with readily available, everyday ingredients.. They’re easy to follow and pretty freaking delicious if I may say so myself!
The Health Benefits of Dried Ginger
In the recipe that follows there are 3 things I want to point out, the first is the dried ginger. Yes, dried, its easier. I have more time but not that much more, lol. I googled “health benefits of dried ginger” and this list came up courtesy of Healthline.com [4], it outlines how dried ginger has been shown to improve blood sugar levels, cholesterol levels, weightless, nausea, cramps and so much more. I added it to my recipe because its yummy but its really good for you.
The Health Benefits of Cucumbers
Next is cucumber, I know through years of reading that strong skinned veggies are good for our own skin but here’s more about the heath benefits of eating cucumbers, courtesy of WebMd [5], ‘All that water in cucumbers can help keep you hydrated. Plus, the fibre boost they give you helps you stay regular and avoid constipation. The vitamin K helps blood clot and keep your bones healthy. Vitamin A has many jobs, like helping with vision, the immune system, and reproduction.”
The Health Benefits of Tomatoes
Finally, tomatoes. I grew up eating as many tomatoes as my mother could find. In fact, when my mother isn’t home to cook dinner for my dad, he’ll usually eat a tomato with some bread. I’m half Italian, in our house a tomato counts as a meal. I digress, lol. Here are some health benefits of tomatoes; “Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate, and vitamin K.” (Healthline.com [6]).
When I look at the benefits of these ingredients it inspires me to eat more of them. Here is a recipe that is so insanely delicious you may drink the remaining vinaigrette at the bottom of the plate… Don’t worry though, this is a safe space with no judgement!
This is how you make it:
Combine the oil, vinegar, soy sauce, garlic powder dried ginger and pepper; mix well (I just shake it well using a mason jar).
As always, don’t add the salt until you’re ready to serve the tomatoes because the salt will make them smushy.
Layer the tomatoes, cucumbers and onion on a platter the drizzle the vinaigrette over the veggies evenly.
Let the vinaigrette sit for about 20 minutes the season it with salt and pepper; give it a mix.
Taste and adjust seasoning,
Serve immediately.
Cool, crunchy cucumbers served with sweet tomatoes and red onion, coated in a sweet and salty asian vinaigrette 🙂
Other recipes you might like:
Asian Style Vegetable Stir Fry [7]
Asian-Style Coleslaw with a Sesame Ginger Dressing [8]
Asian Style Mushrooms and Green Beans [9]
Print [2]
Asian Tomato and Cucumber Salad
- Total Time: 20 minutes
- Yield: 4-6 1x
Description
Cool, crunchy cucumbers served with sweet tomatoes and red onion, coated in a sweet and salty asian vinaigrette 🙂
Ingredients
1/4 Cup Canola oil
2 tbsp Rice wine Vinegar
1 tbsp sodium reduced soy sauce
1 tsp garlic powder
1/2 tsp dried ginger
Pepper, to taste
2 Large tomatoes, sliced thin
1 Cucumber, sliced thin
1/4 red onion, sliced into thin sticks
Salt, to taste
Instructions
Combine the oil, vinegar, soy sauce, garlic powder dried ginger and pepper; mix well (I just shake it well using a mason jar).
As always, don’t add the salt until you’re ready to serve the tomatoes because the salt will make them smushy.
Layer the tomatoes, cucumbers and onion on a platter the drizzle the vinaigrette over the veggies evenly.
Let the vinaigrette sit for about 20 minutes the season it with salt and pepper; give it a mix.
Taste and adjust seasoning,
Serve immediately.
- Prep Time: 20 Minutes
- Category: Side
- Method: Salad
- Cuisine: Asian
Find it online: https://lisagcooks.com/asian-tomato-and-cucumber-salad/ [12]