We have been keeping our dinners too straightforward on the grounds that it is late spring and who needs to cook? That is to say, I adore cooking, however we are about straightforward formulas amid the mid year. We have been eating a great deal of plates of mixed greens, watermelon, and sweet corn. Gracious, and tostadas for the young men! I have made this Asian Cucumber Salad a couple of times and I am infatuated. It is the ideal summer serving of mixed greens, you are going to adore it!
Ensure you utilize new ginger, you can get it in the produce segment of any market. I generally keep ginger in the cooler so we have it close by consistently. I utilize a mircoplane to grind the ginger. In the event that you don't have a microplane, you can finely cleave it.
This simple cucumber serving of mixed greens runs extraordinary with any late spring dinner. We like to serve it with Instant Pot Honey Sesame Chicken in the late spring. You don't need to warm up the house with the Instant Pot or this simple serving of mixed greens.
- 2 English cucumbers thinly sliced
- Salt to taste
- 1/3 cup rice wine vinegar
- 1/2 teaspoon granulated sugar
- 2 teaspoons toasted sesame oil
- 2 tablespoons finely chopped cilantro
- 2 tablespoons thinly sliced scallions
- 1 clove garlic minced
- 1/8 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds
- Crushed red pepper to taste
Instructions
- Place the sliced cucumbers in a bowl and sprinkle with salt, to taste. Set aside.
- In a small bowl, whisk together the rice wine vinegar, granulated sugar, sesame oil, cilantro, scallions, garlic, and ginger. Drizzle the mixture over the cucumbers.
- Sprinkle salad with sesame seeds and crushed red pepper, to taste. Serve immediately.
Read more our recipe Simply Amazing Lemon Garlic Spinach #vegan #recipevegetarian
source https://www.mommycooking.com/2019/03/asian-cucumber-salad-vegan.html
