Tanya's Oriental Lime and Cucumber Salad

Pam Ellingson


I took an Oriental cooking class from the chef at one of Wichita's nicer restaurants, and this was the salad she prepared for us. It is cool and refreshing with the sharpness of lime in the dressing and the cool cucumber and veggie combination.


★★★★★ 2 votes

6 to 8
20 Min
1 Hr
No-Cook or Other



  • 2
    cucumbers, peeled and seeded, sliced thin into half moons
  • 1 small
    red onion, sliced thin
  • 1
    red bell pepper, julienned
  • 1
    stalk of celery, sliced thin on the bias
  • 1
    carrot, julienned or shredded
  • 1/2 c
    diced extra firm tofu
  • 1/4 c
    chiffonade of thai basil

  • 1 clove
    garlic, minced fine
  • 1 Tbsp
    toasted sesame oil
  • 1/4 c
    soy sauce
  • 2 Tbsp
    honey or brown sugar
  • 2
    limes, juiced
  • ·
    black pepper and salt (if needed) to taste

How to Make Tanya's Oriental Lime and Cucumber Salad


  1. Mix dressing ingredients and toss with salad ingredients. Adjust seasonings.
  2. Marinate one hour and serve cold.

Printable Recipe Card

About Tanya's Oriental Lime and Cucumber Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese
Dietary Needs: Vegetarian

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