It’s that time of year when cucumbers are very plentiful in New England. This recipe is a great way to enjoy them with a different twist! We’ve spiralized the cucumber, which allows for the flavors to be fully incorporated throughout the salad. If you don’t have a spiralizer, you can shred the cucumbers or chop them very small. This recipe serves two; double or triple the recipe depending on the number of people you are serving. This salad is best eaten right away, as cucumbers can quickly become soggy .
Ingredients
Ingredients- Cucumber (about 6 inches long)
- 1/4 red bell pepper, chopped
- 2 teaspoons grated ginger
- 6 Quarter Moon Farm Black Garlic cloves, chopped
- 1-1/2 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 to 2 Tablespoons toasted sesame seeds
- Dash crushed red pepper
- Salt, to taste
Directions
- Spiralize or chop the cucumber; gently squeeze out excess liquid.
- Add chopped red bell pepper and black garlic to the bowl.
- Mix grated ginger, rice vinegar, and sesame oil together; pour over salad.
- Sprinkle on toasted sesame seeds.
- Add dash of crushed red pepper, and salt, if you choose.
- Gently mix everything together with two forks.
This salad has an Asian feel to it and will be a tasty and refreshing complement to many dishes.