Thai Cucumber Salad with Sesame Ginger Dressing
Wednesday, 13 November 2019
Edit
Some of the best pleasures in life are the simple ones, like this refreshing and light Thai Cucumber Salad. It comes together in less than 5 minutes.
INGREDIENTS
1 large English cucumber, finely sliced lengthwise with a mandoline or vegetable peeler
2 teaspoons toasted sesame seeds
1/4 teaspoon red pepper flakes
A few cilantro (or parsley) leaves
SESAME GINGER DRESSING:
1 small (about 1 inch) square piece fresh ginger, peeled and roughly chopped
Juice and zest of 1 lime
1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
INSTRUCTIONS
MAKE THE DRESSING:
In a small mixing bowl, combine the ginger, lime zest and juice, sesame oil, olive oil and soy sauce and whisk until emulsified. Reserve.
ASSEMBLING THE SALAD:
In a serving bowl, toss the cucumbers with the prepared dressing. Top with the sesame seeds, red pepper flakes and cilantro leaves.
Serve immediately or refrigerate to marinate for a couple of hours.
INGREDIENTS
1 large English cucumber, finely sliced lengthwise with a mandoline or vegetable peeler
2 teaspoons toasted sesame seeds
1/4 teaspoon red pepper flakes
A few cilantro (or parsley) leaves
SESAME GINGER DRESSING:
1 small (about 1 inch) square piece fresh ginger, peeled and roughly chopped
Juice and zest of 1 lime
1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
INSTRUCTIONS
MAKE THE DRESSING:
In a small mixing bowl, combine the ginger, lime zest and juice, sesame oil, olive oil and soy sauce and whisk until emulsified. Reserve.
ASSEMBLING THE SALAD:
In a serving bowl, toss the cucumbers with the prepared dressing. Top with the sesame seeds, red pepper flakes and cilantro leaves.
Serve immediately or refrigerate to marinate for a couple of hours.