It feels like I've been MIA for a long time. In fact, it's only been two weeks. Of course I did a bit of cooking while visiting my family in Seattle and have fed myself since coming back to DC a week ago. I just did not really feel like taking proper photographs of what I've been cooking. I knew I had to change this ;)
Last week I saw an instagram photo of a cucumber salad on Washington Green Grocer's account and was inspired to make my own version.
This salad is incredibly easy to make and requires no precise measurements, but I'll let you know my suggestions just in case. I added one of my favorite ingredients, hearts of palm, but you can experiment with peppers, red onions, or a combination of both. This salad would be great for a picnic or as a topping on grilled fish or even in tacos!
Asian Cucumber And Hearts Of Palm Salad Perfect For A Hot Summer Day
1 cup thinly sliced English cucumber
1 1/2 cups rice vinegar
1-2 teaspoons toasted sesame oil
1 teaspoon sugar
1 cup thinly sliced hearts of palm
3 tablespoons chopped cilantro
sriracha to taste
2 teaspoons black sesame seeds
1. Place cucumber slices in a bowl and cover with rice vinegar. Refrigerate for an hour.
2. Drain the cucumbers and combine with toasted sesame seed oil, a pinch or two of sugar, sliced hearts of palm and cilantro.
3. Garnish each salad bowl with sriracha and black sesame seeds.
I bet this salad would be great with dill or basil. Of course it's completely fine to eat the salad with a fork, but I dare you to try it out with chopsticks!