Look! A bird! A plane! No, it's more cucumbers!
Yes, I know.
Just go with it.
So here's a lovely, light little summer side dish for you! (And another great way to use those cucs!)
Sesame-Ginger Cucumber Salad
|recipe adapted from www.reciperunner.com|
1 1/2 tbsp rice wine vinegar
1/2 tbsp low sodium soy sauce
1/2 tbsp fresh lime juice
1 tsp sesame oil
1 tsp honey
1/2 tsp fresh, grated ginger
1/8 tsp garlic powder
salt and pepper to taste
1/2 tbsp toasted sesame seeds
Cut your cucumber in half lengthwise. Put the flat sides down on your cutting board and slice each half in half again, lengthwise. Then slice the four spears into half inch slices so that you end up with nice chunks of cucumber. Put the cucumber in a medium size bowl and set aside. In a small bowl, whisk together all remaining ingredients except sesame seeds. Pour the dressing over the cucumbers and toss to coat. Sprinkle sesame seeds over the top and refrigerate until ready to serve. It's that easy!
Notes: This recipe can easily be doubled if you have two cucumbers and more people. However, it really should be eaten the same day that it's made...those cucs can get a bit mushy if they're left in liquid for too long.
Until next time, happy cooking!
P.S. For more recipes for your garden haul, check out my Pinterest board here: https://www.pinterest.com/amylorbach/recipes-for-my-garden/.