A cucumber salad with a spicy Asian flare
The only thing more prolific in my garden than zucchini is my cucumbers. And while they may resemble my favorite squash, they are very different. I enjoy cucumbers raw in a salad or pickled and canned, but one of my favorite ways to use all those cucumbers combines both of these dishes. My Asian cucumber salad is full of tangy, sweet flavor. The crisp cucumbers are marinated in a delicious mixture of rice vinegar, soy, sesame, and ginger, with just a touch of sweet honey and spicy Sriracha. It can be made in advance and is the perfect side dish for an evening barbeque.
Belle’s Asian Cucumber Salad
2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh ginger
2 teaspoons sesame oil
1 teaspoon honey
¼ teaspoon Sriracha chili sauce
2 cucumbers, thinly sliced
1 teaspoon sesame seeds, toasted
3 thinly sliced green onions
For dressing, mix first seven ingredients. In a large serving bowl, toss cucumbers with the dressing. Chill for at least two hours. Sprinkle with green onions and sesame seeds and toss to combine, just before serving.
