scallions

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

For Instructions visit: https://www.feastingathome.com/asian-cucumber-salad/

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