Oriental Cucumber Salad Recipe
The dog days of summer has just about ended.
The days are getting shorter and there is a nip in the air.
Some of us are glad to see fall come around.
I still long for the fresh produce that my garden gave me.
Unfortunately I have pulled all my cucumber, tomato, green pepper and squash plants.
They are replaced with my fall harvest.
There are collard greens for as far as the eye can see.
Although my collards are not ready to be harvested, I still yearn for my summer garden.
I have canned my summer harvest, to enjoy during the long lean winter.
I have tried to preserve them while they were in season and at the peak of flavor.
I have one or two recipes still left from when my garden was in full swing.
While I do love the cooler weather, I will always long for my summer garden.
If you don't have homegrown cucumbers, it is perfectly acceptable to use the hot house variety.
What ever you do, make it from your heart.
Oriental Cucumber Salad
- 3 cucumbers
- 1/2 medium Carrot
- 2 tablespoons rice wine vinegar
- 3 garlic cloves minced
- 1 chili pepper
- 1 teaspoon salt
- 1 teaspoon sugar
Cut cucumbers very thin with a vegetable peeler. Slice Carrots into match stick slices. In a small bowl add salt, vinegar, garlic, and chili pepper. Pour over cucumbers and carrots. Toss to combine. Refrigerate for three or more hours before serving.
Peace be with you,
Veronica