Monday, July 8, 2019

Asian Cucumber Salad

Asian Cucumber Salad
When I cook, I like to serve a variety of dishes so that each meal will have a variety of contrasting but complimentary flavors, textures and temperatures.

With many meals, that simply means that I put a nice green salad on the table with my entree and some bread. But, a salad made out of lettuce just doesn't seem to "go" with most Asian-Style meals.

Inspired by the actual salads I have enjoyed at Asian restaurants over the years, I created this simple salad. It became a huge hit at our house!

Here's how to make it:

Asian Cucumber Salad
Slice cucumbers lengthwise, then slice each half into semi-circles'
(I use one large English Hothouse Cucumber OR 3 small Salad Cucumbers)
Add
3-4 Tablespoons Seasoned Rice Vinegar
1/4 to 1/2 teaspoon Dark Sesame Oil

Toss & Serve
*If you have them handy, you could sprinkle on a few Sesame Seeds, too 

This dish is best chilled, but usually cucumbers are in the fridge anyway, so that detail takes care of itself.

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