This salad is all funked up! We love the unusual blend of garlic, ginger, honey and chili flakes. Whisking everything with soy, sesame oil and seasoned rice wine vinegar – well, that’s just funky! Most important – try to track down a crinkle or wave cutter in order to achieve the distinctive look we want for our sliced cukes. FUNKED UP CUCUMBER SALAD is amazing!
Here’s what you’ll need to make it:
10 mini small cucumbers, crinkle cut
3 teaspoons of toasted sesame oil
4 teaspoons of soy sauce
2 tablespoons of seasoned rice wine vinegar
1 tablespoon of honey
1 knob of ginger, grated
3 cloves of garlic, finely chopped
½ teaspoon of chili flakes
juice of half a lime
2 tablespoons of sesame seeds, toasted
Here’s how to make it:
1) Toast sesame seeds in a small skillet on the stovetop. Reserve.
2) Wash mini cucumbers. Using a crinkle or wave cutter, trim off and discard the ends. Then, cut the cucumbers into ½” slices and transfer to a medium-sized bowl.
3) Place the remaining ingredients, except the sesame seeds, into a small bowl and whisk together. Pour dressing onto cucumbers, add sesame seeds, toss and serve.
Now, that’s funky!
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