Hellooooo there.
I ate these cucumbers at a potluck a few years ago. It was salty, crunchy, garlicky, and sweet. I asked for the recipe and permission to post it here. Then I planned, shot (with my daughter), and edited a video, and then guess what. I joined a preschool co-op! …and it sat in my queue for nearly 2 year. It’s no coincidence that my daughter will be graduating and——hi——I’m on the blog again.
ANYWAY, picnic weather is on the horizon. Even though we didn’t have much of a winter in LA, the longer days always gets me excited about eating outdoors. I imagine picnicking with little sandy fingers eating this cucumber salad and rows of musubis and chicken karaage. Mmmm~ once the weather warms, let’s get out there.
Easy Cucumber Salad
さっぱりキュウリのサラダ
Makes 4 small servings
1 Tbsp sugar
1 Tbsp shoyu
1 Tbsp rice vinegar
1 Tbsp water
1 small garlic clove, minced
1 stalk green onion, chopped
1 Japanese cucumber or 2 Persian cucumbers
Combine all ingredients (except cucumbers) in a medium bowl. Whisk to dissolve sugar. Add cucumbers and toss to coat with dressing. Eat right away or let sit before serving. The longer the cucumbers marinate in the dressing, the saltier they will be.
7 Comments
Soo good to have you back! A lot of your recpes have become staples in my cooking. Love to get new additions.
I am just watching this over and over instead of working on my post.
Tampopo, I loved hearing that! Thanks for welcoming me back!
Noelle, when is our next “deadline?”
simple and nice dish. If anyone want to try something traditional Indian foods check out this site https://www.vahrehvah.com
I LOVE the cucumber salad at Din Tai Fung. I can’t wait to try this!
Lovely recipe! Unfortunately I didn’t have any green onion, but I’ll be sure to buy some the next time I make this. I was unsure if I would like the raw garlic (as I’m not a huge garlic person) but it’s lovely and mellow after marinating overnight in the fridge. Perfect in today’s bento!