By Rissa Miller, Senior Editor Vegetarian Journal
This salad celebrates the contrasting flavors of mellow, cooling cucumbers and spicy chili paste. The two balance each other beautifully in a crunchy salad perfect as a side dish on any warm afternoon, or for a light lunch. Want to bulk it up? Add some or all of the optional toppings, and make it into a meal by adding tofu, a red bell pepper, and noodles.
Asian-Inspired Cucumber Salad
(Serves 3)
3 cups cucumbers, sliced into bite-size pieces
1-3 cloves garlic, minced (to taste)
2 scallions, finely chopped
Dressing:
juice of 1 lime
1 Tablespoon rice vinegar (or white vinegar)
1 Tablespoon chili paste (or less, to taste)
1 Tablespoon low-sodium soy sauce or tamari
1 Tablespoon agave syrup
1 Tablespoon water
1 teaspoon peanut or sesame oil
Pinch red pepper flakes (optional, to taste)
Toppings: (optional)
4-5 slivered fresh basil leaves
1-2 Tablespoons chopped peanuts
1 teaspoon sesame seeds
Add all dressing ingredients to a bowl and whisk together. Add cucumbers, garlic, and scallions, and toss to coat. Top as desired and serve chilled. Even tastier the second day!
Make it a meal:
To bulk this salad up into a hearty lunch or dinner, double the dressing and use half to marinade a block of pressed, firm tofu overnight. The next day, cube the tofu and add to the cucumber salad. Also, add a sliced red bell pepper. Serve over prepared rice or cellophane noodles.