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Seeing how the farmer’s market literally came to us, we couldn’t pass it up. When I saw this recipe in Cuisine at Home, I knew Manatee would approve. We always go to a certain sushi restaurant and the last time we were there, we ordered the most amazing cucumber ginger salad.Here is a snippet of our conversation: Manatee: Sweet! It was one of those times when you find yourself competing for that last bite.
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Manatee would point out something across the restaurant, I knocked his napkin on the floor, you get the idea. If you like oranges, replace the red onions and shredded carrots with orange segments. This is my version of their salad and way better than what you would find in any restaurant.
The original recipe included oranges and (I’m going to sound like my Mom here…) I thought that sounded kinda gross. Cucumber Ginger Salad Dressing: 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon pickled ginger, minced 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes Salad: 1 1/2 cups cucumber, seeded and thinly sliced 1/2 cup shredded carrots 1/3 cup red onions, thinly sliced 2 tablespoons green onions, thinly sliced Whisk together dressing ingredients.
Add cucumbers, carrots, red onions, and green onions. Refrigerate for 10-15 minutes so that the flavors can meld. We had it with some tuna steak (recipe to follow in the next few days) but it was also great on its own or with spinach. It was good on some greens, it was good when wearing jeans.
It was good here and there, it was good everywhere!