Made a simple side dish tonight to go with leftovers: Asian Cucumber Salad
I used my mandolin (be careful! go slow – it’s super sharp!) to finely slice 2 English cucumbers. I then made the dressing:
- 3/4 cup rice wine vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 3 cloves minced garlic
- 1 teaspoon sesame oil
I then added the dressing to the cucumbers and let them merry together in the fridge for about an hour. Before serving, I sprinkled on some toasted sesame seeds.
I really like the flavors in this side dish. I do think, however, it could use a little kick. I think next time I will also use a little red pepper flake in the dressing.