Asian-Inspired Cucumber Salad
This AMS original recipe is a cheap and easy vegetable side dish and can be made the night prior for your convenience. I love that it’s a unique twist on an ordinary vegetable that can be made in a short period of time. It’s classy and fun enough for a stay-at-home date night, but the pickled flavor should satisfy even the most unrefined palettes (read: kids and picky eaters).
Feel free to slice the cucumber with a knife or mandolin, but I got out my spiralizer for this one. I bought a Vegetti for $14.99 a while back. It’s hard on your wrist and difficult to clean, but overall it does the job. If you feel you would use it often, I would recommend investing in spiralizer that uses a crank rather than having you manually turn the vegetable.
Ginger is a very inexpensive way to kick up the flavor of dishes. The whole piece of ginger you see here was $0.66 and will last a long time in the freezer. I peel the whole fresh ginger using a spoon and then wrap it up in saran wrap before freezing. I like this method because then when it’s time to use it, I literally just grate what I need and then put the rest away. Another method would be to keep the peel on before freezing it and then using a vegetable peeler to remove the peel before grating. You’ll need a decent grater as ginger is pretty fibrous; I love my microplane grater/zester for the job.
¼ cup seasoned rice vinegar
1 Tbsp sesame seeds
Fresh ginger (to taste)
1. Either slice or spiralize cucumbers
2. Add rice vinegar and sesame seeds
3. Grate ginger to taste
4. Refrigerate for 2-4 hours before serving with a slotted spoon
Nutrition Facts Per Serving:
Sat Fat: 0.3g
Vitamin A: 1% DV
Vitamin C: 3% DV
Calcium: 4% DV
Iron: 3% DV