Have you ever experienced one of those times when your whole life drastically changes with a single decision or day? Times like these don’t happen very often. Sometimes you are expecting the changes and working towards them for year. Other times a single, seemingly unimportant decision may change your life overnight.
I’m going through one of those moments–my whole family is. I can’t go into detail (maybe after the smoke clears), but I’m sharing this moment with you because, while I love blogging, it sure is difficult to keep up with it all right now.
To fulfill goal #1, we are eating lots of healthy salads; emphasizing fresh, local and seasonal fruits and veggies with every meal. Since I am VERY short on time; this works out well. I can throw together a meal in minutes and usually don’t have to cook. This saves me a lot of time cleaning up the kitchen because all I use is a knife and cutting board.
One of my favorite simple salads is this Japanese cucumber salad, also known as Sunomono. It takes minutes to prepare and has so much flavor. This cucumber salad is crunchy, tangy and slightly sweet—all good things when its summer time and you want to eat something yummy that won’t slow you down. You can add all sorts of extras to make this salad into more of a meal like rice noodles, Mandarin oranges, crab and shrimp.
I hope you enjoy this easy cucumber salad as much as we do. Stay tuned for a Vietnamese version that’s just as good but a bit spicier.
If you are using small cucumbers, slice them crosswise. For larger cucumbers, they need to be peeled, seeded and cut in half lengthwise, and them crosswise into half moon shapes.
Add the cucumbers to a large bowl. In a smaller bowl, combine salt, sugar, soy sauce, vinegar and sesame oil. Mix well.
Pour the vinegar mixture over the cucumbers and stir. Sprinkle with sesame seeds. Chill for 20 minutes before serving.
Recipe adapted from Food Network's Cucumber Salad