These Asian Cucumbers are a cool and refreshing side dish to serve with any meal. They’re a quick and tasty addition to any dinner!
So, blog readers, something very exciting happened to me yesterday. Remember my friend Emily who is recently engaged? Yesterday she asked me to be her bridesmaid.
If you can’t tell, I was a little excited..
Plus, one of the best parts is that this message was delivered on a cookie. An edible ask? I’ll take it! Of course I said yes to this invitation. It only helps fuel how excited I am for her wedding. (Her colors by the way are red and silver)
I love all the cute ways brides ask important women in their lives to be bridesmaids. It is so creative and really makes the friend/family member of the bride feel special. Emily has been my friend for over 10 years now so I really look forward to this occasion. Bridesmaid dressing shopping may even be in my near future. Get excited!
So now that I know I will be standing up in front of about 150 people, time to eat something healthy. I’ve made my Greek Salad, my Chinese Black Pepper Salad, Spicy Garlic Lime Chicken and Beer and Bean Chili. It’s time for something new. That’s when I turned to my favorite, PF Changs inspired, Asian Cucumbers.
There is something so calm and soothing about cucumbers. They are cool and crisp. Watery but not flavorless. They also make a perfect side dish for so many meals. That is why today I am featuring the cucumber.
This time, I’ve given my cucumbers an Asian twist. The sauce is made with soy sauce, sesame oil and rice vinegar. This is the perfect trinity for the cucumbers as it gives them a nice flavor without overpowering the taste of the cucumber.
Plus it is so simple! It really should hardly be called a recipe it is so easy. This took me a grand total of 5 minutes to put together. I think I can handle that.
Active Prep Time 5 minutes, Serves 4
- 2 large english cucumbers, sliced
- 2 tsp sesame seeds, to garnish
- 1/4 cup reduced sodium soy sauce
- 2 tsp rice vinegar
- 1/2 tsp sesame oil
- Combine soy sauce, vinegar and sesame oil in a bowl.
- Place sliced cucumbers in bowl and toss with sauce. Top with sesame seeds.
- Place in refridgerator and allow to chill.