Lighten things up
Try refreshing Asian cucumber salad
Adelicious and refreshing salad that’s packed with flavour. That, my foodie friends, is how I describe this tasty Asian cucumber salad that we’re going to delve into with today’s column. Even if you’re not a fan of cucumber, I think you’ll find it hard to resist this recipe after you take that first crisp and crunchy bite. It’s addictive.
Not only do I find Asian cucumber salad appealing for the burst of flavours, it’s super easy to make. Seriously, it’s a 10-minute meal, and that’s always a gold star in my recipe book. Asian cucumber salad is a great dish to make quickly if you need a small snack to hold you over until supper time. It also makes for a delicious side with pork or other meats, or as a condiment on top of anything from sandwiches, burgers, hotdogs and tacos — you name it!
Whoa. Whoa. Whoa. How did I not know this? I just read that cucumber is a fruit, not a vegetable. Say what now! Honest to goodness, I’ve been growing cucumber for years in my veggie garden and not once have I read that it’s a fruit until now. I have to double and triple check this. Please hold.
Yep, it’s a fruit. Well then, you really do learn something new every day. It’s not a question I asked myself or really thought about for that matter.
Thank you for allowing me this moment. Moving along. Did you know its origin is India? Supposedly, it grew wild in India over three or four thousand years ago.
“The human body is 90 per cent water. So we’re basically just cucumbers with anxiety.” - Unknown
With all that said, cucumbers are so refreshing to eat. They are filled with healthy nutrients, contain about 95 per cent water and are a tasty addition to all sorts of recipes.
There are a bunch of different variations for this recipe. I like the one on joyfulhealthyeats.com. To make this yummy Asian cucumber salad you’ll need the following ingredients: a quarter cup of red onion, four cups of cucumbers (they say seedless, but I use any type), one tablespoon of honey, a quarter cup of finely diced red pepper, a quarter teaspoon of red pepper flakes (this will add heat, so use as much or little as you want), one teaspoon of sesame seeds, a quarter cup of rice wine vinegar, a half a teaspoon of sesame oil and a quarter teaspoon of sea salt.
Once the ingredients are prepped, take out a mediumsized bowl and add the cucumbers, red onion, red pepper and sesame seeds. In a separate bowl, mix together the red pepper flakes, sesame oil, honey, rice wine vinegar and salt. Mix everything together and add it to the first bowl with the cucumbers.
As soon as that’s done you can take a fork and dig in immediately. Or, you can place it in the fridge and let it marinade for an hour or two. How about serving it in bigger quantities? If you decide to make a bigger batch, you can store it for up to three days. Any longer and you’ll find that the cucumbers lose their crispness and get a little soft. Yuk! No one likes soggy cucumbers.
“In the last analysis, a pickle is a cucumber with experience.”
– Irena Chalmers
“Some days you eat salad and go to the gym. Some days you eat cupcakes and refuse to put on pants. It’s called balance.” - Unknown
There are a few things you can do to adjust. If you don’t like cucumber skins, peel them. If you don’t have sesame oil on hand, try olive oil. If there’s a particular ingredient you don’t like, omit it and try something else, perhaps you can replace carrots for red pepper. I mean, if you can, give this entire recipe a try first with original ingredients and then feel free to experiment a little.
Be cool as a cucumber and try Asian cucumber salad. It’s definitely fit to eat.