Asian-Inspired Cucumber Salad

Looking to add a kick to your cukes? This simple salad highlights the sweet, refreshing coolness of summer cucumbers and adds a bang of ginger and chili paste to make a noteworthy side dish. Great with fish, on the side of a marinated meat, or added to a vegan rice bowl.

• 1 1/2 pounds slicing cucumbers (about 5 cups sliced)

• 1/2 teaspoon salt

• 4–5 scallions, finely sliced

• 1 teaspoon ginger, grated

• 1 clove garlic, finely minced

• 1/4 cup rice vinegar

• 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.

• 1 tablespoon toasted sesame oil

• 1 tablespoon maple syrup (or honey, or sugar)

• 1 teaspoon red chili paste (or sriracha, both optional) more to taste

• 1–2 tablespoons toasted sesame seeds

Method:

1. Run a fork down the length of each cucumber a few times to lightly groove the skin (it helps the dressing stick, but you can skip this step if you’re short on time).

2. Thinly slice the cucumbers and place them in a bowl. Sprinkle it with salt and toss well. Let them sit while you prep the rest of the ingredients so they can release some water.

3. Drain the cucumbers in a fine-mesh strainer (don’t rinse), then transfer to a clean bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and—if using—red chili paste and toasted sesame seeds. Toss until everything is evenly coated.

4. Taste and tweak: add a pinch more salt, a touch more sweetness, or extra chili paste for heat.

5. Chill until serving. Best the day it’s made, but it’ll keep up to 3 days in an airtight container in the fridge

Adapted from Feasting at Home

Thai Cabbage Slaw

For the Dressing

• 1/4 cup honey

• 1/4 cup vegetable oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon toasted sesame oil

• 1 tablespoon peanut butter

• 1/2 teaspoon salt

• 1/2 teaspoon Sriracha sauce (optional - I use it!)

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced (about 1 1/2 teaspoons)

For the Slaw

• 1 small head shredded green, red, or napa cabbage (about 1 quart - I like to use both for color)

• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)

• 1 red bell pepper, thinly sliced

• 1 cup sliced snap peas

• 2 medium scallions, finely sliced on a sharp bias

• 1/2 cup chopped or whole salted peanuts or almond slivers

• 1/2 cup loosely packed chopped fresh cilantro

DIRECTIONS

1. Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

From the Kitchen of: Zanne Sheets