We have so many cucumbers on the vine right now! YUM! I love growing food this time of year. The weather is so mild and beautiful and everything is so vividly green. I love the tiny baby cukes with beautiful yellow flowers and the fat, fuzzy, black bumblebees that pollinate them!
Here is a good, fresh recipe that I could eat all summer. Next week I am canning Bread and Butter pickles and Roasted Tomatillo Salsa.
CUCUMBER GINGER SALAD
1 cucumber, peeled and thinly sliced
3 small green scallions, thinly sliced (use some of the tops)
1/4 C red onion, diced
1″ raw ginger root, minced
1/4 C mint, torn in small pieces
Dressing:
1 T rice wine vinegar
2 tsp tamari sauce (wheat free soy sauce)
1 tsp Yeo’s sesame oil (you can find this at most Asian markets. It is an amber sesame oil.)
1/2 tsp Splenda
Mix dressing and let sit for about 30 minutes. Meanwhile, slice, dice and mince the rest of the salad ingredients. Mix the dressing into the veggies and place in a container with a tight lid. Shake and let sit in the fridge for 1-2 hours, shaking a few times. Add sea salt and freshly cracked black pepper to taste at the table if wanted.
4 side servings
1 Comment
These cucumbers are really amazing. First one off the vine looked like a regular cucumber. After that, long and skinny like they are supposed to be. The salad is fabulous, and the dressing, combined with the ginger in the salad, is spot on!
You must be logged in to post a comment.