Remember that time I forgot I had a blog for 13 days? Awkwaaaard.
Now that that’s out of the way, Cucumber Salad time!
I love cucumber salad because I am a woman and we ladies love our cucumber salads. Correct me if I’m wrong, but I’m not. So probably don’t bother. Light and springy and crisp and tart and all those things and 2-4 more things, cucumber salad is one of those guilt-free dishes that you can sit down with and inhale like it’s…I don’t know, air? Sure. What I’m mostly getting at is I ate this all in one sitting. And now you can too!
SPICY CUCUMBER SALAD
serves 1 Molly
- 3 tablespoons lite rice wine vinegar
- ½ teaspoon sesame oil
- 1 tablespoon reduced sodium soy sauce
- 1 clove of garlic, minced
- ½ teaspoon minced ginger
- ¼ – ½ teaspoon wasabi powder
- ¼ teaspoon red pepper flakes
- a cucumber, cut into slices and then cut into quarter slices
- ½ – 1 tablespoons sesame seeds
why aren’t we eating yet? shouldn’t we be eating yet?
In a food processor or chopper or just in a bowl with a whisk, combine all the dressing ingredients. Adjust to your personal taste. Toss the cucumber quarters with the dressing. Either eat it now (topped with sesame seeds) or let it marinate overnight for a more tasty situation. Whatever you do, top with sesame seeds. For the love of glitter, cover with sesame seeds.
LET’S GET THIS SHOW ON THE ROAD BECAUSE I AM TIRED aka NUTRITION FACTS
for the whole recipe (I used a full tablespoon of sesame seeds): 171 calories . 23g carbs . 6g fat . 4g protein . 2g fiber . 15g sugar