|A really delicious salad|
One hothouse cucumber
One large knob of ginger (about thumb-sized), ground into a paste. (I use a mortar and pestle)
One clove garlic, finely minced
Juice from one lime
2 T apple cider vinegar (I like Bragg's organic raw unfiltered ACV)
1 T coconut palm sugar. This is delicious sugar from the sap of coconut palm flower buds.
1/4 tsp salt
1 tsp fish sauce
1/2 tsp sesame oil
2 tsp sesame seeds, toasted
1 cup cooked shrimp (optional)
|The sliced cucumber awaits its ginger sesame lime dressing.|
- Use a fork to rake lines down the length of the cucumber. (when sliced, looks prettier).
- Slice the cucumber in half, length-wise. Then slice each halve into thin slices. Place in bowl.
- Into a smaller bowl, place the lime juice, apple cider vinegar, coconut palm sugar, salt, fish sauce, and sesame oil. Mix well.
- Pour the dressing over the sliced cucumber, add shrimp and sesame seeds. Toss to coat the cucumber and shrimp evenly with the dressing.
- Taste and adjust seasoning to suit your tastes.
- Serve immediately, or keep covered in refrigerator for up to a day before serving.
The coconut palm sugar can be substituted with regular sugar. You may omit the fish sauce and use 1/4 tsp more salt, or you can also substitute the fish sauce with soy sauce. Rice vinegar or white vinegar can be used in place of apple cider vinegar. I prefer cooking the shrimp myself rather than using the ready-cooked shrimp. I marinate about 1 1/2 cup of raw shrimp in 1/4 tsp salt, dash white pepper, one clove garlic (minced), then quick fry in 2 T peanut oil.
Where to obtain ingredients? I am able to buy most of what I need at the Strip District in Pittsburgh - I use natural ingredients, with no MSG or preservatives, in my cooking.
What's your favorite cucumber salad recipe? How did you like mine? Would love to hear from you!
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