Asian Cucumber Salad

Cucumbers are in season and if you had time (and space) to plant a vegetable garden, then you will have a glut of cukes.

These vegetables always play a supporting role in salads (tomatoes get all the spotlight) but here, the cucumber is King!

This Asian-style salad is cool, refreshing and delicious with bursts of garlic, ginger and a bit of heat. Both crunchy and soft, it’s also a win in the texture category.

Asian Cucumber Salad

(serves 4-6)

2 English cucumbers

3/4 tsp. sea salt

1/4 cup rice wine vinegar (or apple cider vinegar)

1 tsp. fresh grated ginger

1 clove of garlic, minced

1/4 tsp. chili flakes

1/2 carrot, peeled and cut into ribbons with a vegetable peeler

2 Tbsp. chopped fresh mint

extra-virgin olive oil

1. Rinse your cucumber and cut in half, lengthwise then chop into 1/2 inch pieces. Place in a bowl and toss with salt. Leave for 5 minutes.
2. In a bowl, add vinegar, ginger, garlic, chili flakes and whisk.
3. Pour on top of cucumbers, add carrots, mint and toss.
4. Divide and plate, sprinkle sea salt and drizzle with olive oil and serve.