For a summer outing, we took our niece, Claire, (age 4) to see some Lego® sculptures at Lewis Ginter Botanical Garden. They have a lovely little café nestled in the garden called the Tea House, so that’s where we had lunch. I ordered a yummy quinoa bowl that had chicken, avocado, and tomatoes along with a tasty cucumber salad. This recipe is my spin on that salad.
While the regular menu at the Tea House was inspired, the kids’ menu was lacking. (See my previous rant about this topic.) Claire ordered pasta with white sauce. Normally a good eater, she took one bite of the pasta and then focused exclusively on coloring. The CompostMaster finally tasted her dish and said “I wouldn’t eat it either. It’s boring and cold.”
I offered Claire some of my salad – the cucumbers were in long strands, so I thought she’d be intrigued. She slurped down a “noodle,” then immediately put down her crayon and walked around to my side of the table and asked for more. “Make sure you give me some that has lots of the sauce,” she said.
The next time Claire comes over for dinner, I’ll be making this salad. Hopefully, she’ll like it as much as the one at the Tea House.
Asian Cucumber Salad
- 1 tablespoon low-sodium tamari or soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1/4 cup rice vinegar
- Dash of crushed red pepper
- 1 pound English cucumbers spiralized or sliced
- 2 carrots spiralized or grated
- 2 medium scallions thinly sliced
- 2 teaspoons black sesame seeds
In a large bowl, whisk together the tamari/soy sauce, sesame oil, honey, rice vinegar, and crushed red pepper.
Add cucumbers, carrots, and scallions. Mix well.
Garnish with sesame seeds.
English cucumbers are also known as "seedless" or "hothouse" cucumbers. They have fewer seeds and thinner skin than regular cucumbers.
Watching sodium? You may want to use less tamari/soy sauce or dilute the rice vinegar. Use 2 tablespoons water plus 2 tablespoons rice vinegar instead of 1/4 cup rice vinegar.