Some days in Colorado it feels like someone forgot to tell Mother Nature that it’s spring, this weekend was a perfect example of that, it was cold and snowy and didn’t feel much like May at all. However, I’m not letting a little cold weather get me down, I know the warm weather is coming to stay soon and with it it will bring more hours of sunshine, fresh fruit and veggies and Sunday evening barbecues. With those warm happy thoughts in mind, this Asian Cucumber Salad will be the prefect addition to your summer menu as a side dish or even a light lunch.
The Asian inspired flavors are subtle enough to not be overpowering, but are distinct enough to know this isn’t just your run of the mill cucumber salad. Perfection! So bring on the warmer weather and sunshine!
Asian Cucumber Salad
- 2 English cucumbers
- Salt, to taste
- 1/3 cup rice wine vinegar
- 1/2 teaspoon granulated sugar
- 2 teaspoons toasted sesame oil
- 2 tablespoons finely chopped cilantro
- 2 tablespoons thinly sliced scallions
- 1 clove garlic, minced
- 1/8 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds
- Crushed red pepper, to taste
- Thinly slice cucumbers and place in a bowl, sprinkle with salt to taste and set aside.
- In a small bowl, whisk together the rice wine vinegar, granulated sugar, sesame oil, cilantro, scallions, garlic, and ginger. Pour mixture over the cucumbers.
- Sprinkle salad with sesame seeds and crushed red pepper and additional salt if needed, to taste. Serve immediately, refrigerate leftovers.
Source: Two Peas and Their Pod