Asian Cucumber Salad

 

Spring has sprung in Texas, and I can’t think of a yummier recipe to celebrate patio time than Asian Cucumber Salad. Bursting with flavor and made with Whiskwell Garlic Texas Pecan Oil, it’s sensational by itself or served before your favorite Asian meal such as Korean Bulgogi or Vietnamese Lemongrass Chicken. If you prefer a vegan menu, then I love to pair this salad with Japanese Miso Glazed Eggplant. Hungry yet?

 
 

Elements

3 TABLESPOONS LOW SODIUM SOY SAUCE

2 TABLESPOONS RICE VINEGAR OR APPLE CIDER VINEGAR

2 TABLESPOON SAMBAL CHILI CRUNCH (I LIKE THE BRAND HOMIAH)

2 TEASPOONS WHISKWELL GARLIC TEXAS PECAN OIL

1 TEASPOON CANE SUGAR

3 TABLESPOONS GREEN ONIONS, CHOPPED

1/4 TEASPOON RED PEPPER FLAKES, OPTIONAL

1 TEASPOON SEASAME SEEDS, OPTIONAL

4-5 MINI SEEDLESS CUCUMBERS

Directions

  1. Add first 6-8 ingredients to a medium bowl; stir to combine.

  2. Slice the ends off of all cucumbers.

  3. Using a clean meat tenderizer, gently smash one side of the cucumbers from one end to the other; flip, smash again. You want them to be gently smashed not firmly smashed.

  4. Slice the cucumbers in half longways once, and then slice vertically into pieces.

  5. Toss the cucumbers to the dressing; stir to combine.

  6. Refrigerate for 30 minutes prior to serving.

ACS elements

One more shot of this salad with its irresistible dressing

 
Melissa ChildressComment