However, at this moment, we have lots of Summer squash options coming in from the garden. Not only do we have our usual crops of zucchini, but there's some yellow squash and my long-awaited cucumbers as well. While I originally put in the cucumbers for pickling, the latest burst of rain and hot, humid weather acted like a natural steroid for my plants. By the time I got back out into the (somewhat dried-off) garden, I found two baby cucumbers that had been decimated by the storm and a single, rather large specimen that would not be fitting into any pickle jar soon! Luckily, I had a different use for it in mind - one of my favourite Japanese salads, called sunomono, is essentially a sweet-sour-salty pickled cucumber salad topped with sesame seeds. A breeze to whip up with the Spiralizer, it was also beautiful done that way, and if you let the cucumber "drain" a little on tea towels before assembling it holds quite well. In fact, drained enough, it gets better as it sits - just add the seed garnish at the last minute and you have a light and refreshing, vegan cucumber salad perfect for Summer get togethers (or solitary noshing)!
Shared with Gluten Free Fridays
1 English cucumber, quartered crosswise
¼ cup seasoned rice vinegar
1 tbsp. tamari
1 tbsp. water
2 tsp sugar
1 tsp toasted sesame oil
½ tsp finely grated ginger root
1 tbsp. toasted sesame seeds
- Using a spiralizer, vegetable peeler or sharp knife, cut the cucumber into “ribbon”- like strands. Place in a bowl.
- In small bowl, stir together vinegar, tamari, water, sugar, sesame oil and ginger.
- Pour over the noodles and toss to combine. Top with sesame seeds.
- Let stand 10 minutes before serving.
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 493.2 mg
Total Carbs: 10.0 g
Dietary Fiber: 0.9 g
Protein: 1.4 g