I’ve been making, and eating, this cucumber salad for weeks now and it just dawned on me that I should probably actually take some pictures of it and share the recipe with you. You know how sometimes you just keep doing the same thing over and over and over again and you don’t really remember doing it? I can’t be the only one that does this weird thing…can I? Whatever, I’ve been doing it and now I’m going to make amends for shutting you out of this gloriously delicious salad for so long.
By this time you probably have heard of that vegetable spiral making thingy. Well, a few weeks ago I finally broke down and bought one when I found it on one of those deal sites. How could I pass it up? It was on a special deal? So I didn’t and then I did it. I started making spiral vegetables. I had/have a julienne peeler, which I use to make vegetable noodles. It works just fine, when I don’t drag it down my thumb and attempt to make Pamie noodles with it.
This spiralizer is pretty cool. It can turn a whopping zuchinni into a pile of “noodles” in seconds. This would be the yang to its yin. The yin is that it takes up way more space in my kitchen than my little julienne peeler, but then I look at those piles of vegetables and can’t help but smile. But this is not an ad for one of those spiral vegetable makers.
No, it’s not. It’s for this crisp and refreshing cucumber salad that I made with both of my noodle makers. But you can make this cucumber salad without either of them.
Let’s face it, cucumber salad is really just an excuse to not heat up the kitchen and throw a bunch of vegetables into a bowl and eat them with a delicious sauce. Am I right? It’s that sauce that takes this leaps and bounds over your typical boring ol’ salad. Or you could just say “forget the salad” and turn the cucumber into a cocktail recipe. But I’ve gotten off track here again.
So this Asian cucumber salad is dressed with the usual suspects – rice vinegar, sesame oil, soy sauce and a touch of sugar. But that’s part of what makes these salads so great. They’re a little more unusual than our standard vegetable salad, and dressing, but still familiar.
I know I said you could make this cucumber salad without all the gadgets and it’s true. All you really need is a knife. Cut the cucumbers into thin rounds, the carrots into small strips and the green onions into small pieces. The different shapes gives your mouth some different textures but you still get the same great salad. (But I do recommend the julienne peeler or spiralizer for a bit of fun.)
- 2 English Cucumbers, washed and ends cut
- 2 Carrots, washed and ends cut
- 4 Green Onions, washed and ends cut
- ½ Cup Shelled Edamame, thawed
- ¼ Cup Roasted, Salted Peanuts, roughly chopped
- For the Dressing
- 3 Tablespoons Unseasoned Rice Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- ½ Teaspoon Sugar
- 2 Tablespoons Sesame Seeds
- Spiral cut, julienne or slice cucumbers and toss them into a large bowl.
- Julienne or cut carrots and add them to the bowl.
- Chop the green onions and toss them into the bowl too.
- Throw the edamame into the bowl.
- For the Dressing
- In a small bowl whisk the vinegar, soy sauce sesame oil and sugar together until the sugar is dissolved.
- Stir in the sesame seeds after the sugar has dissolved.
- Pour the dressing over top of the vegetables in the bowl and carefully toss to coat everything in the dressing.
- Sprinkle the chopped peanuts on top.
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