With hot weather & lots of hot yoga, I have to do more than drink tons of water to stay hydrated. I just can’t drink enough water. Lots of veggies and fruit is always a good idea. And cucumber salads.
Cucumber is 95% water. Talk about a good way to stay hydrated! And I just love cucumber! And there are many yummy salads you can make with cucumber! I actually forgot about how great cucumber is until I saw Angela’s delicious salad made with mint, dill and coconut milk. As soon as I saw this, I went to the grocery store to get what was missing and made the delicious, refreshing salad. And then cucumber salads were practically a daily treat!
Of course, I became obsessed with cucumber salad recipes. And when I saw a wasabi cucumber salad, I knew it was next on my list. The original recipe uses salt to drain the water from the cucumber but I skipped this step since the whole purpose is to stay hydrated. And I got a delicious refreshing salad!
Adaptation of Wasabi Cucumber Sesame Salad, She Wears Many Hats
- 1 english cucumber, thinly sliced
- 1 tbsp sesame seeds
- 1 tsp wasabi
- 1/8 cup low sodium soy sauce
- 1 drop agave nectar
Directions: Place sliced cucumber in a bowl and add sesame seeds. In a small bowl, whisk wasabi, soy sauce and agave together. Pour on cucumber and toss well. Let stand in fridge at least 30 minutes before serving.
Crunchy, refreshing and full of flavor. This salad was delicious, and I am not the biggest fan of wasabi! The salad actually made me feel like I was eating sushi, even if I never use wasabi when I eat it!
Have a great weekend!