Serves 4-6
Vegan
Oh my God, this dish is so good. The best part is that you can double or triple the recipe, keep it in your refrigerator for a few days and pick at it every time you walk into the kitchen.
2 large English cucumbers (yes, you can use regular cucumbers, English ones are better)
1 large purple onion
3 tablespoons of white sugar
½ cup rice wine vinegar
¼ apple cider vinegar
a few tablespoons of sesame oil
salt & pepper
Slice the cucumbers in half, lengthwise. With a small spoon, scrape out all the seeds from the inside. Slice the cucumbers and the onions as thinly as you can get them. Put the slices in a bowl.
In a separate bowl, combine the sugar, rice wine vinegar, apple cider vinegar, sesame oil salt and pepper. Mix.
Vegan
Oh my God, this dish is so good. The best part is that you can double or triple the recipe, keep it in your refrigerator for a few days and pick at it every time you walk into the kitchen.
2 large English cucumbers (yes, you can use regular cucumbers, English ones are better)
1 large purple onion
3 tablespoons of white sugar
½ cup rice wine vinegar
¼ apple cider vinegar
a few tablespoons of sesame oil
salt & pepper
Slice the cucumbers in half, lengthwise. With a small spoon, scrape out all the seeds from the inside. Slice the cucumbers and the onions as thinly as you can get them. Put the slices in a bowl.
In a separate bowl, combine the sugar, rice wine vinegar, apple cider vinegar, sesame oil salt and pepper. Mix.
Taste. It should taste sweet and tangy. Add more of any of the ingredients if you want to.
Pour over cucumbers and onions. Let the mixture marinade for at least 10 minutes in the refrigerator before serving.
For a complete meal, serve this salad with The Best Tofu EVER. While it is cooking, spritz a little soy sauce on top for an Asian flavor.
This recipe is cool.
ReplyDelete