Tuesday, May 11, 2010

Asian Cucumber Salad

From The Accidental Vegan by Devra Gartenstein

Makes 2 cups

2 TBSP soy sauce
1 TBSP rice vinegar
1 tsp grated ginger
1 TBSP black sesame seeds (I used white)
Pinch of raw sugar (I used vegan cane)
1 cucumber peeled and sliced

Combine ingredients, whisk to combine. Gently stir in cucumber. Let stand for 10 minutes, serve at room temperature

I added cherry tomatoes and some radishes too.

My 2 year old just loves cucumber salads.


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