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Here's a delicious acompaniment to broiled salmon or your favorite sushi!
1TBSP Rice Wine vinegar or reg vinegar
2 tsp dk brn sugar
1 TBSP freshly squeezed lime juice (about 1/2 a lime)
1TBSP grated fresh ginger
1/2 very sm Thai chile pepper, fine chop; or chili paste; if the forementioned are unavailable use 1 TBSP of red pepper/blk pepper blend (HotShot)or 1/4 tsp red pepper flake
1 TBSP toasted sesame oil, or veg oil
1 LG cucumber peeled fancily or completely and sliced very thin (2-2 1/2 cups)
1/4 c loosely packed, roughly chop basil; or 1 TBSP dried basil
1/4 c loosely packed, roughly chop fresh mint (optional, if unavailable)
Put vinegar and sugar in small saucepan and bring to a boil over medium high heat. Immediately reduce heat to a steady simmer and cook until reduced to about 1 1/2 TBSP.
Stir in lime juice, ginger, chile pepper and oil.
Add cucumber, basil, and mint and toss until well coated. Taste and adjust seasoning with salt and black pepper as needed. Serve salad as soon as it's tossed. You can prepare it ahead, but wait to add dressing until just before serving... this is suggested but it's also good as a chilled pickled hot cuke stored in the vingerette in the refridgerator.. guess it just depends in ones taste!
TRY IT TODAY! your taste buds will thank you!
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Category: Recipes
Prep Time: Cook Time: Total Time:
Here's a delicious acompaniment to broiled salmon or your favorite sushi!
1TBSP Rice Wine vinegar or reg vinegar
2 tsp dk brn sugar
1 TBSP freshly squeezed lime juice (about 1/2 a lime)
1TBSP grated fresh ginger
1/2 very sm Thai chile pepper, fine chop; or chili paste; if the forementioned are unavailable use 1 TBSP of red pepper/blk pepper blend (HotShot)or 1/4 tsp red pepper flake
1 TBSP toasted sesame oil, or veg oil
1 LG cucumber peeled fancily or completely and sliced very thin (2-2 1/2 cups)
1/4 c loosely packed, roughly chop basil; or 1 TBSP dried basil
1/4 c loosely packed, roughly chop fresh mint (optional, if unavailable)
Put vinegar and sugar in small saucepan and bring to a boil over medium high heat. Immediately reduce heat to a steady simmer and cook until reduced to about 1 1/2 TBSP.
Stir in lime juice, ginger, chile pepper and oil.
Add cucumber, basil, and mint and toss until well coated. Taste and adjust seasoning with salt and black pepper as needed. Serve salad as soon as it's tossed. You can prepare it ahead, but wait to add dressing until just before serving... this is suggested but it's also good as a chilled pickled hot cuke stored in the vingerette in the refridgerator.. guess it just depends in ones taste!
TRY IT TODAY! your taste buds will thank you!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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