Thursday, July 16, 2015

Asian Cucumber Salad

Summer has finally hit full speed, complete with the warmth and humidity of July on the east coast. For you west coasters (for one, thanks for reading!), you're lucking out with your dry heat. But there is good news! This is prime picnic and barbecue time. Every been asked to bring a side dish? Tired of having a thousand plates of brownies or those mini cupcakes with blue frosting? Well, let's try a side dish that isn't a pasta salad.

 This cucumber salad is great for outdoor events because it won't melt in the sun and the crisp and cool properties of the cucumber are spot-on. Plus, I'm a fan of sesame oil so what could go wrong? Get ready to chop.

 Cucumbers are halved and quartered and then eigthed (is that a thing?). Basically, make some bite sized pieces. For good measure, I also added some chopped up red bell pepper. Next, we mix the oils and seasoning together to make a nice dressing. This is then poured over the vegetables and tossed to combine.

 It's that simple. And now you can have a break from pasta salad!

  • 1 cucumber
  • 1 red bell pepper
  • 1 teaspoon salt
  • 1 Tablespoon rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 2 sliced scallions
  • 1 clove of garlic, minced
  • Pinch of red pepper flakes
  • 1-2 Tablespoons chopped cilantro
  1.  In a medium bowl, add the chopped cucumber and pepper. Sprinkle with salt and allow to sit.
  2. In a small bowl, combine the vinegar, sugar, soy sauce, sesame oil, scallions, garlic and red pepper flakes. Whisk together until combined.
  3. If water has gathered in the bowl with the vegetables, drain before pouring the dressing over the cucumber and pepper. Toss to combine.
  4. Serve chilled and topped with cilantro.

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