The Other Pickle
Cucumber Salad. A delicate, flavorful, fresh, and vibrant way to feature cucumbers on any chicken, pork or seafood dish! Or, you can snack on them like we do.. straight outta the fridge like a pickle!
Tonight, we enjoyed them with a ground turkey asian stirfry… situation. Tomorrow is grocery day, so what we had for dinner was a ‘clean up on aisle refrigerator’. What helped brighten our turkey situation up were these delightful little crisp cucumbers! Definitely an asian flare going on here so I recommend pairing with similar flavors.
Super easy, here’s what you’ll need:
-1 large cucumber, thinly sliced
-1 tablespoon rice wine vinegar
-1/2 tablespoon coconut aminos (or soy sauce will do here)
-1 tablespoon lime juice
-1 tablespoon sesame oil
-1 teaspoon sugar
-1/2 tablespoon fresh grated or minced ginger
-1/2 tablespoon fresh grated or minced garlic
-sesame seeds, for garnish
-green onions, sliced thin, for garnish
The trick to an amazing cucumber salad..is making the cucumbers REALLY thin! If you don’t have a mandoline, I highly suggest adding to your next online purchase. This is a really great and affordable one.
Sprinkle a generous amount of kosher salt on cucumber slices and place in colander over the sink for 15-20 minutes. Rinse, dry, and move to another bowl. *Why do this? To bring out some of the cucumber juice so your salad doesn’t get watered down!
Mix together (in a separate bowl) the vinegar, coconut aminos, lime juice, sesame oil, sugar, ginger, and garlic.
Pour sauce mixture over cucumbers and toss to combine - chill in fridge until you’re ready to serve.
Garnish with green onions and sesame seeds
These will keep refrigerated, and covered tightly for about 2 days so it’s best to make them and set in fridge while your preparing the main dish!