Asian Cucumber Salad

This is 4th of July week and I have a million things to do to get ready for the big day.

We always have a pool party and do some grilling with friends.  Then it's off to watch fireworks and I can't forget the dessert, which is something that involves fruit such as grilled pound cake and peaches or berries, or a delicious parfait.   But, we can't forget to top it with a scoop of homemade ice cream.  It's a tradition in our family to make ice cream on the 4th of July, and it would be sorely missed if we didn't make it. 

I have a lot of recipes ready for you this week to choose from for your Independence Day bash.  Let's start with a nice fresh side dish that has been in our family for quite some time. Our Asian Cucumber Salad is so refreshing and make the perfect side dish to sliders, chicken, burgers, and even ribs. Let's just say that this didn't last long in my house.  I even caught MGG in the kitchen later eating my leftovers I had saved for lunch!

Kitchen Tip:  If you use English or Hot House Cucumbers, you won't have to peel them (love that!). For regular cucumbers, you will need to peel them like I have done in these pictures.

I know you will enjoy this.  It's easy to put together, and you can make it ahead, which is always a plus in my book!

Be on the look out for more dishes over the next several days.  You won't want to miss them.
Enjoy!




Asian Cucumber Salad

Serves 8

4 large cucumbers, sliced, peeled if necessary, and chopped
1 1/2 teaspoons kosher salt
1/2 cup rice vinegar
1 1/2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup fresh mint leaves, chopped
Ground black pepper

In a large bowl, add cucumbers and salt and allow to stand 5 minutes to draw out the moisture. In a small mason jar add the vinegar, ginger, garlic, and crushed red pepper. Shake to combine and set aside. Drain your cucumbers of any collected liquid. Pour the dressing over the cucumbers and then cover and chill 1 to 24 hours. Before serving add your chopped mint, and toss to combine. Season with black pepper and serve.