Thursday, March 8

Asian Cucumber Cashew Salad

Today I've joined a group of women to create sanitary kits for girls.
So we're sewing, eating, but mostly talking. 
As with all service, "It's the process, not the project," that is most important.   

·         2 large thin-skinned asian cucumbers (about 1 1/2 pounds), sliced thin.. (I'm sure regular cucumbers would work fine.)
·         2 red, yellow, or orange peppers  (diced)
·         3 tablespoons seasoned rice vinegar
      1 teaspoon sugar (I used agave.)
    1 tablespoon soy sauce
·         1 small garlic clove, minced or pureed
·         1 teaspoon minced fresh ginger
·          teaspoon cayenne (more to taste)
·          Freshly ground pepper
·         2 tablespoons dark sesame oil
·         3 tablespoons sunflower oil or grapeseed oil
·         ½ cup cashews chopped
·         1 bunch scallions, white and light green parts, sliced very thin
·         2 tablespoons chopped cilantro    
  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.  Add chopped nuts and peppers.  
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grape seed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

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