Crunchy Cucumber Salsa
Sometimes you just get tired of the same old ingredients, you know? Tomatoes are delicious, but sometimes they are just overdone. This refreshing cucumber salsa leaves the tomatoes out and adds a bit of an Asian flair to the spicy, crunchy dish. Serve it like any other salsa; with chips, meat dishes, tacos and more. It adds a unique twist to the world of salsa.
Because of its Asian flair, you can also serve this with dishes that carry an Asian theme. Try it with Asian noodles, sushi, or Chinese chicken. It adds a little heat while refreshing your palate. You can even eat it as a light salad on its own. Just grab a spoon! Make the most of this light recipe when cucumbers are at their peak in the summer. Since cucumbers do not keep long unless they are pickled, get your fill of this recipe when you can get the best, sweetest cucumbers.
Refrigerate any leftovers. You can make this dish a little ahead of time and put it in the refrigerator to let the flavors blend. The cucumbers should soak up the flavors like little sponges, making everything taste even better. Try it each way and see which you prefer. You may need a little more or a little less sugar; it is there to balance the rice wine vinegar. The perfect balance should give you a little sweet and a little sour on the tongue. Think of the concept of yin yang; everything in perfect balance and harmony.
Making this is very easy, something this recipe has in common with hundreds of other salsa recipes. In fact if making salsa is difficult you must be doing something wrong, because as long as you can dice and combine ingredients you should have salsa-making down pat.
Thinly slice your cucumber and scallions, then jalapeño and cilantro for Mexican flavor. Vinegar, sesame oil, lime, ginger and sugar are then combined and poured over the cucumber mixture to add an Asian twist which complements the cucumber just beautifully. This recipe might be unusual but it is delightfully simple and the flavor is wonderful.
- 2 cucumbers, thinly sliced
- 3 scallions, thinly sliced
- ? cup rice wine vinegar
- 2 teaspoons sesame oil
- 2 Tablespoons lime juice
- 2 Tablespoons ginger, minced
- 1 Tablespoon jalapeno, minced
- ¼ cup cilantro leaves
- 2 Tablespoons sugar
- In a large mixing bowl, combine cucumbers, scallions, jalapeno, and cilantro. Mix well.
- In a smaller bowl, mix the vinegar, sesame oil, lime juice, sugar, and ginger. Pour over salsa and mix well.
- Serve immediately.
Cucumber salsa makes a light, fragrant and exciting dish. The Mexican appeal of green onions, jalapeño, lime, and cilantro are balanced out with exotic ginger, rice wine vinegar and sesame from the East, to make a fusion dish which is well worth trying. Serve this with delicate fish filets or as an appetizer. The cucumber can be cut into ribbons like the photo shows or, if you prefer, you can thinly slice it. If you want to serve this as a dip for crackers or chips, finely dice it instead and do the same with the scallions.
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