Each Saturday, I trek over to our local farmer’s market to see what new produce is for sale. As the summer season progresses, it’s always fun to watch the expanding summer bounty of fresh vegetables. Kirby cucumbers are one of the vegetables I look forward to seeing. There’s something about the crisp, cooling quality of cucumbers.
I made Cucumber Kimchi and Korean Spicy Cucumber Salad last summer, but one of my old favorites is this simple Cold Soy Sesame Cucumber Salad. It’s so easy to make and very refreshing. You must give this a try. It goes great with grilled foods or as a simple side dish for any meal on a hot summer day.
Today, I am posting this Soy Sesame Cucumber Salad recipe as part of The Recipe ReDux’s Beat the Summer Heat with “No Cook Meals” event. The Recipe ReDux is a recipe challenge founded by registered dietitians, which focuses on taking delicious dishes, keeping them delicious, but making them better for you. Similar to my mindset, Dietitians Regan Jones, Serena Ball and Deanna Segrave-Daly founded the group on the belief that healthier eating should always taste delicious. Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
This Soy Sesame Cucumber Salad requires no cooking and has a cooling effect for a hot summer day. Enjoy!
- 3 kirby cucumbers
- 2 cloves garlic, minced
- 1 teaspoon gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ¼ teaspoon organic sugar
- toasted sesame seeds, for garnish
- Japanese pepper, for garnish
- Cut kirby cucumbers into half moons, about ½" thick. Toss with all the seasoning except for sesame seeds and Japanese pepper. Refrigerate 1 hour. Just before serving, sprinkle with sesame seeds and Japanese pepper.