Hellooooo there.
I ate these cucumbers at a potluck a few years ago. It was salty, crunchy, garlicky, and sweet. I asked for the recipe and permission to post it here. Then I planned, shot (with my daughter), and edited a video, and then guess what. I joined a preschool co-op! …and it sat in my queue for nearly 2 years. It’s no coincidence that my daughter will be graduating and——hi——I’m on the blog again.
ANYWAY, picnic weather is on the horizon. Even though we didn’t have much of a winter in LA, the longer days always gets me excited about eating outdoors. I imagine picnicking with little sandy fingers eating this cucumber salad and rows of musubis and chicken karaage. Mmmm~ once the weather warms, let’s get out there.
Easy Cucumber Salad
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Makes 4 small servings
1 Tbsp sugar
1 Tbsp shoyu
1 Tbsp rice vinegar
1 Tbsp water
1 small garlic clove, minced
1 stalk green onion, chopped
1 Japanese cucumber or 2 Persian cucumbers
Combine all ingredients (except cucumbers) in a medium bowl. Whisk to dissolve sugar. Add cucumbers and toss to coat with dressing. Eat right away or let sit before serving. The longer the cucumbers marinate in the dressing, the saltier they will be.