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Wednesday, March 6, 2013

Cucumber Salad


This is the first of a series of Salad Wednesday's. Check back every Wednesday this spring for a great new idea for a salad!

The recipe for this week is an Asian inspired salad recipe. I saw this Cooking with K, it was a spicy recipe. I adjusted a little for my family's tastes, and left out the chili peppers.

Ingredients:
-1/4 rice vinegar
-1/4 cup water
-1 tablespoon sugar
-1 tablespoon soy sauce
-1 teaspoon salt
-2 cucumbers
-2 tablespoons toasted sesame seed

Mix the vinegar, water, sugar and soy sauce in a medium-large bowl.
Peel the cucumbers and slice them as thinly as you can.
Toss the cucumbers in the sauce.
Let them chill in the refrigerator for about an hour.
Cut a red pepper into thin slices.
Add the sesame seeds to the cucumbers.
Add the red pepper slices.

This recipe was so simple, but definitely something different. This wasn't really a traditional salad, but I think cucumbers are the best part of salad. It was colorful and tasty, and a good way to eat some extra vegetables. The sauce was good, a lot different than salad dressing. It was sweet and salty, and really went together well with the cucumber.

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