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
- 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.
- In a bowl, add vinegar, ginger, garlic, chili flakes and whisk.
- Pour on top of cucumbers, add carrots, mint and toss.
- Divide and plate, sprinkle sea salt and drizzle with olive oil and serve.
