Today’s recipe is from guest blogger, Rin Mouton. Rin follows a largely plant based diet and believes in a healthy, active lifestyle.
Asian Cucumber Salad
This light and delicious salad is great for lunch all by itself or as a starter salad to a main course. It works well with a stir fry dish, mock tuna salad, or a starchy main dish.
- 3 or 4 cucumbers, deseeded and peeled
- 1 tablespoon sesame seeds
- .5 heaping teaspoon Garden Gourmet Ginger
- 3 tablespoons lite soy sauce, low sodium
- 3 tablespoons lite rice vinegar
Wash, peel, and slice cucumbers in half lengthwise. Using a spoon, deseed by dragging the tip of the spoon along the seed channel, discard seeds. Chop cucumber halves in half moons about a 1/2 wide.
In a mixing bowl, combine soy and rice vinegar. Stir in ginger, being sure to combine well. Add cucumbers and toss to coat. Allow to marinate for about 3 minutes.
Sprinkle with sesame seeds and salt and pepper to taste. Serve and eat immediately. If you need to make this salad in advance, keep the cucumbers and dressing seperate until ready to serve.