How’s your cucumber plant doing? Mine is fully bonkers. Fully. The number of things we’ve done with cucumbers in our lunches and dinners (and tbh breakfasts some days) is growing bigger every day, and so far I’m proud to say that we aren’t sick of cukes yet because we’ve made an effort to serve them in lots of different ways. DIY ranch with cucumber sticks is our new “come over for happy hour, I have tons of snacks to get rid of” offering, Greek salads abound, and I’m never above eating an entire cucumber with salt and pepper as a salad.
And this! Marinated cucumbers in a soy-lime vinaigrette with hot peppers mixed in. The sauce is simple and the cucumbers are great after 20 minutes or a night in the fridge, so you can make this ahead of time and serve whenever it’s convenient.
Salad is important, and this one is importantly delicious.
For the dressing, we have the juice of a lime, brown sugar, olive oil, sesame oil, soy sauce, ginger, and garlic.
I like to grate the ginger and garlic directly into the dressing so that I don’t have to bother with chopping it and it almost melts into the sauce.
Make the dressing! Mix the ingredients in a little dish…
…then grate the ginger and garlic right in. Or mince them finely and throw them in, it’s totally your call.
Veggies! This is 2 cucumbers, 1 red jalapeno, and one scallion.
I’m sure by now you can figure out the method.
Veggies in bowl, dressing over veggies.
Stir! Like I said, you can eat this right away or let it sit for a few minutes, hours, days. I ate leftovers of this 2 days after I made a batch and it was still great. More like pickles, but that’s not a bad thing in my book.
Enjoy this summer side dish! It’s light, refreshing but spicy, and a great way to mix up your cucumber game.
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 clove garlic
- ¼ inch fresh ginger
- 1 teaspoon sesame oil
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 medium cucumbers, chopped
- 1 hot red pepper, thinly sliced
- 1 scallion, sliced
Whisk together the soy sauce, sugar, sesame oil, olive oil, and lime juice. Grate the garlic and ginger directly into the dressing.
Add the veggies to a large bowl, and toss with all of the dressing. Let sit for 15 minutes or so before serving, or keep in the fridge for several hours. Enjoy!