Cucumber Salad
INGREDIENTS
Salad:
1 Cucumber- peeled into noodles
1 Green Onion - just the green part
1/2 cup Snow Peas - Julienne
1 cup Savoy cabbage - Shredded/ sliced thin
1/2 Cup Bell Peppers- Julienne
1/2 cup Mung Bean Sprouts
1/2 Cup Roasted Peanuts
1 Tbsp Sesame Seeds
1 Tbsp Cilantro Leaves Chopped
Dressing:
1 Tbsp Thai Basil Leaves minced
1 Tbsp Mint leaves minced
1 Tbsp Cilantro Leaves, chopped
1 Green Onion - just the White part- minced
1 Garlic Cloves - minced
1 tsp Ginger Grated
1/4 Cup Mirin
1 Tbsp Rice vinegar
1 tsp Soy Sauce
2 tsp Honey
2 tsp Sesame oil
NEXT LEVEL TIP:
Be sure to be selective when purchasing Mung Bean Sprouts. This an ingredient that will go bad very quickly, So I always to buy them day of, and make sure that they are as fresh and local as possible.
DIRECTIONS
In a small bowl, combine all Dressing ingredients, and whisk together.
In separate bowl, combine all of the prepped vegetables and the peanuts, Reserve Cilantro and sesame seeds for garnish.
Toss vegetables with Dressing to coat evenly.
Place in serving bowl and garnish with reserved Sesame Seeds and Cilantro.
NEXT LEVEL TIP:
If you are looking to make this dish vegan swap the honey for agave, it will give the right amount of sweetness and make it wonderful vegan dish!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!