A Super Cool and Refreshing Summer Cucumber Salad

Guest Chef Tonia Carrier-Hicks joins us again with another simple and delicious recipe to enjoy.  This Cucumber salad is so refreshing, tasty, and simple to make and is the perfect dish for a warm summer night.  Eat it as a full meal or a small side salad.  Let’s take a closer look at how Tonia throws this salad together.

Magic In The Kitchen

We love it when Tonia joins us in the kitchen. Her recipes are always so unique and flavorful, and she can veganize anything!  Tonia is not only talented at veganizing any recipe, but she is also a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is a powerful contributor representing the Midwest on UnChainedTv. And we love having her!  Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out.  It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle.  From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.

Cool As A Cucumber Salad

This cucumber salad is cool, easy, and fun! It’s a great, healthy dish for a hot summer’s day or when you’re just looking for something light and refreshing! Cucumbers have a high water content, bringing you hydration in every bite.  The ingredients list is short for this salad, but the flavor is hoppin’!  The combination of vinegar, sesame seeds, and parsley brings the perfect cool flavor with every crunchy cucumbery bite!

See Also

At Home With The Jenners on UnchainedTV

Easy Breezy Cool As A Cucumber Summer Salad!

This salad is cool, easy and fun! It's a great, healthy dish on summer's day or when you're just looking for something light and refreshing! 

Print Recipe Pin Recipe

Course Salad

Cuisine American

Ingredients

  

• 4-5 oz dry glass noodles or mung-bean noodles
• 2 English cucumbers very thinly sliced
• 3 Tbsp brown rice vinegar OR white wine vinegar
• 2 Tbsp sesame seeds
• 1 Tbsp chopped parsley
• Salt and black pepper to taste

Instructions

 

• Boil about 6C water and add noodles.
• Cook until tender.
• Drain and rinse with cool water.
• "cut" the noodles if desired. I used a star-shaped tool to make then in smaller pieces.
• Transfer noodles to a larger bowl.
• Add cucumbers, vinegar, sesame seeds and parsley.
• Add salt and pepper to taste.
• Chill for at least an hour.

Notes

recipe from the Forks Over Knives magazine

Keyword vegan

Tried this recipe?Let us know how it was!

Thanks For Joining Us For This Easy Breezy Summery Salad

I hope you enjoyed this fresh and crispy cucumber salad recipe as much as I did.  It looks like the perfect summer salad with its hydrating contents and crispy goodness.  Go ahead and give it a try and let us know how much you liked it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!