Our CSA, Oakhill Organics has been offering the most amazing cucumbers lately. They are crisp and crunchy and the skin is not at all bitter. My girls eat them most veggie pick up days, right after I pick them out. I was able to rescue two of them last week, so you could see how fresh and firm and delicious they are. The ginger slice in the picture above, is from an organic knob of ginger, I picked up from Denison’s Farm Stand at the McMinnville Saturday Public Market.
I made this salad for the Japanese themed pot luck I went to last weekend. It was a big hit. We not only snacked on it right out of the bowl with our fingers, and ate it as a side dish, but included it along with sticky rice our host made, and other crunchy veggies friends brought in our sushi rolls. I have never made this salad before, but was inspired by about twenty vegetable pickling, and vinegar recipes that I have been looking at online for months.
When you choose the cucumbers for this recipe, make sure the skin is not bitter, and the seeds are tender, or not existent. I hope you make and enjoy this refreshing side dish with your family and friends.
|Japanese Cucumber and Ginger Salad|
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