Step 2

Cut off the ends of both cucumbers and slice into thirds.

Step 3

Using the ribbon blade, spiralize the cucumber pieces into ribbons.

Step 4

Cut the ribbons into smaller bite-size pieces and place on paper towels to remove some of the moisture while you prepare the dressing.

Step 5

For the dressing, finely mince the ginger, garlic, and chili pepper in a food processor, scraping down the sides of the bowl, as needed.

Step 6

Add the almond butter, lime juice, coconut milk, and salt and blend until smooth.

Step 7

Spread the cucumber ribbons out on a platter and top with scallions.

Step 8

Drizzle the almond butter dressing over the salad and garnish with sliced almonds.

Step 9

Serve immediately, as the cucumbers will release moisture which can water down the dressing. Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW