Cucumber Salad with Creamy Soy-Ginger Dressing

Do you know cucumber is technically a fruit? Although it is widely considered as a vegetable. It is easy to like cucumbers. They are moist and crunchy at the same time. It has lots of vitamin C. It also contains a certain kind of nutrient that reduces swelling. So, it is true that if your eyes are tired and swollen, just slice up a couple of cucumbers and cover your eyes with them!

Cucumber also helps you cool down with its high water content. It also contains fiber to help your digestive system. When buying cucumbers, choose the firm ones with green color. Avoid the yellowing ones with dried up ends. Cucumbers can be eaten with their skin on. However, if you are concerned with the chemical pesticides or preservatives most vegetables are sprayed with, it is recommended that you peel the skin off.

Cucumber is best eaten raw, dipped in simple vinegar-chilli sauce or in a salad.

I got this delicious salad recipe from White on Rice Couple here. It is quite simple to make, a very refreshing side dish for a grilled or fried entree.

I followed the recipe to the letter except that I did not mince the garlic finely as White on Rice Couple did. I still wanted the texture and crunch of the garlic. I also did not have grapeseed oil on hand so I substituted canola oil.


2 pcs cucumbers, sliced thinly
1 large onion, sliced thinly

Dressing:
1 T sesame oil
2 T rice vinegar
2 T soy sauce
1/2 t sugar
1 T mayonnaise
2 cloves garlic, crushed
2 T fresh grated ginger
1 t freshly ground pepper
1/4 C Canola oil

1. Slice cucumber and onion thinly. place in a plate with paper towels to blot out excess moisture. Remove paper towels.

2. Combine all ingredients for the dressing together.

3. Arrange cucumber and onion in a serving platter. Top with the mixed dressing.