Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Zesty Cucumber Salad
Came down with the flu and feel like a major bag of not-so-good-ness, but do have to share this recipe!
Oh, the things you can make with a simple and cheap cucumber. This is your perfect BBQ side dish, but it just as easily livens up a simple lunch sandwich, or spicy Thai or Indonesian dinner.
Basically this one got it all: crunch, freshness, slight sweetness, zing and tanginess. You’re going to love it, mark my words. It’s fast, easy and flavorful.
Ingredients:
1 cucumber
1 chili pepper (Anaheim)
1 small red onion
2 tbsp honey
3 tbsp rice vinegar
1/8 tsp ground ginger
1/4 tsp ground coriander seed
few drops sesame oil
1 tbsp vegetable oil (neutral-flavored and light)
pinch of salt
Directions:
Peel the cucumber, slice it in half, use a small spoon to remove the seeds and slice it in half-moons.
Thinly slice the onion. I always go for quart-rings.
Leave the seeds in if you want it really spicy. I just go for warmth so I remove them before chopping up the pepper.
Combine all ingredients in a bowl and add a pinch of salt. Adding pieces of juicy pear also works!
Combine the honey with the ginger, ground coriander and sesame oil. See, I really used a smidgen.
I prefer Chinese rice vinegar because it’s milder and sweeter. Add the vinegar and oil (go for a neutral-flavored light oil) to the honey.
I love to see oil float atop. I have issues, I know.
Mix the dressing, pour it in there and let it marinate for 15 to 30 minutes.
A nice spin on this salad is adding coarsely ripped Thai basil leaves.
It’s so light, zingy and refreshing. I really do love this salad.
| Zesty Cucumber Salad | |||||||||
| Ingredients |
1 chili pepper (Anaheim) 1 small red onion 2 tbsp honey 3 tbsp rice vinegar 1/8 tsp ground ginger 1/4 tsp ground coriander seed few drops sesame oil 1 tbsp vegetable oil (neutral-flavored and light) pinch of salt Directions |
|
Combine the honey with the ginger, ground coriander and sesame oil. I prefer Chinese rice vinegar because it’s milder and sweeter. Add the vinegar and oil (go for a neutral-flavored light oil) to the honey. Mix the dressing, pour it in and let it marinate for 15 to 30 minutes. A nice spin on this salad is adding coarsely ripped Thai basil leaves. Meal type: |
side dish, salad |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
11 Comments »
RSS feed for comments on this post.
This sounds great. Are you sure your rice vinegar there in the picture is Chinese? The writing on the label is Japanese.
It is. It’s a refill. You can use both Chinese or Japanese rice vinegars though, I prefer the Chinese version: slightly harsher in flavor than the Japanese it seems.
Almost summer!
and than i will need a lot…. really a lot of cucumber-salad recipe’s.
Beterschap!
I can’t wait to try that next week when my mom is in town! And by the way – I love that measuring spoon! My mom is always telling me to use a smidgen – and I have to ask her what she means – cause we have very different ideas…lol
My mom makes a recipe very similar to this. It is very refreshing on hot days.
I love cucumber salad! I always make this in the summer. I just may have to make it sooner.
lovely salad and sorry you were unwell
Ok. Thanks for the clarification. That particular Japanese vinegar (or at least what originally came in the bottle) is “mild.” That is what the “まろやか” down in the left corner means. You might find the flavor more harsh on other kindsoff Japanese rice vinegar, just for future reference. :) I don’t know what you have available there though.
I buy that stuff in bulk and pour it into smaller bottles to keep in my kitchen cabinet. The Japanese version is always a tad milder than the Chinese, but basically they don’t taste shockingly different.
I have a recipe that calls for dark sesame oil. I don’t have that but I have pure sesame oil. Is there a difference?
I only know the pure is made from unroasted seeds, but no idea idea if you can sub it with that.