Cucumber. Yep. The one vegetable I just don't like. But just like the quinoa recipe, there always seems to be an exception. The exception is this, because... They're marinated. I love just about anything that's marinated. And I could (and probably WILL) eat these all summer long. Dill is such a bright, tangy spice that reminds me of summer, and of the dill my grandmother grew among the flowers in her garden. The red pepper flakes - well, we add more than is called for, because who doesn't love a little kick. The rice wine vinegar gives it an Asian flair. These make a fabulous side dish to fish or chicken, or, you know, to a fork. They (obviously) are fantastic with Asian food, but you could just as easily whip up a batch and take them to a cookout with hot dogs and hamburgers. They're quick, they're easy, and I personally mix them up right in the containers I store them in. Happy summer, sweet readers! Asian Marinated Cucumbers Ingredients:
1 large cucumber or 2 small ones, thinly sliced 1/4 large red onion, thinly sliced 1/3 cup rice wine vinegar (usually found with Asian foods) 1/2 teaspoon dried dill weed 1/4 teaspoon sugar 3/4 teaspoon salt 1/4 teaspoon red pepper flakes (or just shake the container until you think it'll be spicy enough) Directions: Combine all ingredients in a container with a tight-fitting lid. Shake the container to mix. Refrigerate and let sit for at least an hour, shaking occasionally. Devour. Enjoy!
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