Tahoe recipe: Cucumber ginger salad — oh, what a relief it is | SierraSun.com
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Tahoe recipe: Cucumber ginger salad — oh, what a relief it is

Simone Grandmain
Special to the Sun-Bonanza
Myth buster: You do not burn calories digesting cucumbers. The good news: This beat-the-heat salad is incredibly low-cal, flavorful and refreshing.
Courtesy Simone Grandmain |

Let’s make a pact — the Fourth of July was our big, bad blow-out until, say, Labor Day. I do not care how many potluck barbecues you have lined up or how many camping trips with s’mores you have on your summer calendar — it is time for you to celebrate your real independence day.

Freedom from wearing your mom’s old beach wrap as you walk to the water’s edge, trying to hide the damage inflicted to your thighs by countless ribs, tri tips and sugary baked beans.

Freedom from using a safety pin to hold the top of your favorite jeans in place because you have indulged in one too many beers to wash down those chips and dips.

Freedom from trying to bring the muumuu back in style (it will never happen) or thinking of taking up bee keeping just so you can wear the full gear until you get your weight back under control.

We’ll start with this refreshing, flavorful, incredibly low-cal cucumber and ginger salad and work our way back into smoothies. This salad will be your new potluck staple.

Ingredients:

• 5 cucumbers

• 2 carrots, shredded

• 1 sweet onion, finely chopped

• 2 cups seasoned rice vinegar

• 1/4 cup apple cider or regular vinegar

• 3 oz ginger paste from the jar or tube, or 4 tbls. shredded fresh ginger

• 1 tbls. Sriracha, or more or less to taste

• salt

• 1/2 packet artificial sweetener (optional)

Preparation:

Peel cucumbers and slice off both ends. Hold ends to your cutting board and twirl for about 30 second. This, they say, removes any bitterness from your cucumbers.

Now cut in half lengthwise and scrape out seeds. Slice halved and seeded cucumbers into pieces about 1/8 inch thick — in other words, not too thin. Place sliced cucumbers in large bowl and salt a little to get them to “sweat” and stir them.

In a separate bowl, mix together vinegars, ginger, sriracha and onions. If you like it a little sweeter, add some artificial sweetener. Let sit for flavors to blend a couple minutes. Mix carrots with cucumbers. Toss this with the vinegar mixture and let sit in refrigerator a couple hours before serving.

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.


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