Light and refreshing - the perfect summer salad!
So I need to start off by saying today’s recipe is soooo easy - but isn’t that how cooking should be in the summer. Growing up we always had cucumber’s and cream and it was so delicious, but, since dairy is semi-off limits in our house it’s not a side that I tend to make.
So while this salad has different flavours, the style is reminiscent of the salad of my childhood, so it does the trick. I love to serve this alongside basically anything you have barbequed, a beautiful piece of salmon with Asian spices, grilled chicken, or even a burger. The best part is that you can make it up to 24 hours in advance. I mean really, the earlier the better because it gives your cucumbers time to soak up all the wonderful flavours of the sesame oil, soy sauce and red pepper flakes.
Now, if you don’t like things spicy you can certainly skip the red pepper flakes, but I think that they add a nice little kick. So slice up your cucumbers super thin, julienne some carrots and you are set - it’s so easy I almost feel guilty calling it a recipe. But if you are anything like me you know that simple is best, and sometimes, no one even needs to know you threw it all together in minutes!
prep time 15 minutes
marinading time 2 - 24 hours
total time 15 minutes + marinading time
1 large English cucumber
1 large carrot
1 tbsp peanut oil
2 tbsp rice vinegar
1 tsp sesame oil
2 tsp honey
2 tsp soya sauce
1 tbsp sesame seeds
1/4 tsp red pepper flakes
In a medium bowl place thinly sliced cucumber and julienned carrots then set aside.
In a small bowl combine peanut oil, rice vinegar, sesame oil, honey, soya sauce, sesame seeds and red pepper flakes.
Pour the dressing over cucumber and allow to marinade for 2 - 24 hours.