Cucumber Salad

Cucumber salad is a simple recipe, yet the flavor can vary greatly depending on the quality of ingredients and the ratios used. My favorite version is one I get at a sushi restaurant not far from my house, but the chef won't tell me his secret recipe :) So I've created my own version which I think is pretty tasty!

To prepare the cucumbers, first peel the skin, but not completely. Leave peel lines with about an inch wide strip of skin in between. Next slice down the long way into two halves. Take a spoon and carefully scrape out the seeds. Next slice the scooped-out halves into 2-4 strips, depending on how large you want your chunks to be. Then chop the strips into chunks and add to a glass or plastic bowl.

Prepare the sauce by adding the vinegars, soy sauce and brown sugar to a small bowl and whisk together.

Pour the sauce over all cucumber chunks at once. This will allow the flavors to be distributed evenly. Stir to coat all the chunks. Add the sesame seeds and stir again. Wait a few minutes, then stir again. Cover and let sit in the refrigerator for about 20-30 minutes, or overnight. The longer you let it sit, the more the cucumbers will soak in the sauce. Stir again before serving.

Makes 2-4 servings

• One or two large cucumbers, seeds scooped out, then diced
• Two tablespoons soy sauce
• Two tablespoons rice vinegar
• Two tablespoons red wine vinegar
• One tablespoon brown sugar
• About a teaspoon of toasted sesame seeds, or to taste

Options:

1. Omit brown sugar, or add more or less
2. Add a teaspoon of toasted sesame oil
3. Vary the vinegar proportions

Salsa Fresca Recipe

Pico de Gallo (salsa fresca) has always been my favorite salsa. I put it on everything! However I could never get it to taste as wonderful as it does at a restaurant. It seems simple enough; only a handful of ingredients. Yet that perfect blend of flavors always alluded me. Until now. I finally found the perfect balance, and my bf thinks so too (I have to set aside a separate container b/c he will eat it all when I'm not looking!)

It seems the secret is a larger ratio of onion to tomatoes. Specifically a sweet onion, but you can use any kind you like. Walla Walla onions are in season, and I used a huge one. I weighed it with my food scale and it came out to 1 lb 12 oz.

Also I always scoop out the seeds in the tomatoes. This step is not necessary, but I don't like the extra juice if they are left in. I like my salsa more chunky, less watery. Ideally I would use tomatoes from my garden, but they aren't quite ready yet.

Another extra step I take is pulling the cilantro leaves off their stem before chopping and adding to the salsa. I think the stems have a sharper, greener taste that I do not like biting into. I make my salsa mild, but if you want a little more kick just add more jalapeno pepper.

Here is my recipe, but feel free to tweak it. One of the awesome things about this salsa is you can create so many different flavors with just a few changes. Let me know how it turns out!

• One huge sweet onion (or 2-3 medium onions) chopped finely
• Five medium sized tomatoes (tomatoes on the vine at the grocery store) diced
• Two large handfuls of cilantro leaves, chopped or minced. Usually one whole bunch from the store will do it.
• Half a jalapeno pepper, minced.
• Juice from one lime
• 3-5 garlic cloves, minced
• salt and pepper to taste

Optional ingredients: mango; jicama; pineapple; lemon juice; yellow or red bell peppers

Let the salsa sit in the refrigerator for about two hours to allow the onion to mellow and flavors to meld together.

Salsa will keep in the refrigerator in an air-tight container for roughly 3-5 days, if it even takes that long to eat it!

Welcome

Hello everyone, and welcome to my blog. Here is where I will tell stories, post favorite vegan recipes, and discuss my adventures. Check back often!