Thai Cucumber Salad

2 medium cucumbers
1/2 small red onion
1 inch knob fresh ginger
2/3 cup seasoned rice wine vinegar
3 Tablespoons sugar
Juice of 1 lemon (or lime)
1 teaspoon Tamari
1 teaspoon black sesame seeds
1/2 teaspoon sesame oil
1/4 cup fresh cilantro
Handful of chopped peanuts (optional garnish)

Slice cucumbers lengthwise, scrape out seeds and discard.  Slice cucumbers into  1/2 inch chunks.  Thinly slice and chop red onion.  Remove tough outer skin from ginger and mince as finely as possible.  Add all ingredients into a large glass bowl and toss to combine.  Cover and allow to sit for about 30 minutes.  Serve immediately and refrigerate unused portion for up to 2 days.  Garnish with chopped peanuts if desired.

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