Well we are officially in cucumber season over here at the Darrell house! We have had 8 cucumbers ripen within the past week... yes, 8!!! So needless to say we have been trying to come up with as many cucumber recipes as possible over here, be prepared to see them all over the next few months!
This first cucumber recipe that I'm sharing is a knock off of a recipe from one of my favorite local restaurants, The Cowfish. Their Thai Chili Cucumber Salad is one of my favorite things EVER. It is light and refreshing but still packs a punch. I have no idea how they actually make theirs, but tried to figure it out on my own. This one is less spicy than theirs, which is actually better for our family because now Lily Grace will eat it too!
Here's What You'll Need:
2 medium cucumbers, thinly sliced
1/4 large red onion, thinly sliced
1/4 red bell pepper, finely chopped
Dressing:
1/4 cup rice wine vinegar
1/2 tsp sesame oil
2 cloves garlic, minced
2 tsp honey
1/2 tsp red pepper flakes
salt to taste
1. Combine veggies in a large bowl and mix.
2. Whisk together dressing ingredients in a medium bowl.
3. When dressing is fully mixed, add to bowl with veggies.
4. Stir to coat veggies with dressing.
5. If possible, chill for 30+ minutes before serving.
Enjoy!
Cucumber salad is one of my favorite things to eat in the summer. I also make it with sour cream, onions and vinegar, seasonings. Soo good. I was born and raised in Michigan, but also lived in several other states, some northern and some southern states.......” I don’t give a rip” was said in those states too. I don’t think it has anything to do with a southern saying that I am aware of. Back to the veggies... and herbs...My dad had a huge organic garden that was located near the lake with every type of cucumber vegetable, herbs, berries and even grape arbors. My mom would make pickles out of the baby cucumbers. Good for health.
ReplyDeleteThanks for this blogg post
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