One of the things that most amazed me when we traveled to the west coast was the variety of world cuisines available for sampling, all based off of fresh, local ingredients and prepared with simplicity. One of my frustrations with the Lehigh Valley had been what I perceived as a “white-washing” of the food … Even ethnic dishes seemed bland and Americanized. I must admit that I was wrong about this thought—A bit of looking has revealed some fantastic restaurants which I will write about later.
In the middle of the week, takeout can be tempting, but you can whip up this Asian salad in way less time than it takes the delivery guy to show up at your door. It uses the soy sauce left over from the last time you ordered in. Pair this crunchy side with your favorite stir-fry or marinated and grilled protein.
Asian Cucumber Salad
• 1 cucumber (this beauty is from our CSA at Heritage Farms)
• 2 packets of soy sauce from your local takeout joint (or equivalent)
• 3 T. sesame oil
• A palm-full of toasted sesame seeds
• Freshly grated ginger, to taste (optional—I didn’t have any handy, so I didn’t use it, but if you have it, I am sure it would be amazing!)
- Slice the cucumber as thinly as possible (if you have a mandolin, use it!)
- Add soy sauce and sesame oil. Toss to coat. (Add ginger, if using.)
- Sprinkle with sesame seeds and toss again.
- Can be served right away, or let marinade 30 minutes for stronger flavor.