Sunday, July 7, 2013

Refreshing Cucumber Salad

Case and I were both quite please with this tart/sweet salad.  We don't typically care for raw onions, but if you soak them in the marinade before hand for an hour or so, they mellow quite nicely. It tasted refreshing and was quick to make as well. It's an excellent alkaline appetizer which allowed us to better digest the main course.

Cucumber Salad
Serves 2 as small appetizer
Adapted from Plenty (Super cool vegetarian cookbook by a non-vegetarian author [the best kind!])

3 Tb. rice wine
2 tsp. sugar
2 Tb. Olive oil
2 Tb. Sesame oil
1 tsp. ginger

1/2 onion, very thinly sliced
1/2 cucumber, very thinly sliced

Dukkah, to garnish (I ran out of sesame seeds)

Soak cucumbers and onion in dressing for an hour, then serve. The original recipe calls for crushed ginger and garlic, as well as cilantro, which I did not have. However, we were quite happy with my simplified (read: faster) version.

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