In Wisconsin, I share an organic vegetable garden with my friend Leslie. The garden is located in a beautiful countryside setting and produces an outstanding array of fruits, herbs and vegetables. We are welcoming raspberries, currents, green beans, cukes and onions (just to name a few) and the canning/freezing frenzy has started. Here’s a refreshing cucumber
- Cool as a Cucumber Japanese Salad
recipe that goes with almost anything. Check out our Dim Sum Dinner Party Kit at www.snapoutofit.com for other recipe ideas.
Japanese Cucumber Salad
2 medium cucumbers (English if possible)
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted
1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Snapoutofit Party 