Tahoe recipe: Cucumber ginger salad — oh, what a relief it is
Special to the Sun-Bonanza
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.
• 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
• 1/2 packet artificial sweetener (optional)
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 email@example.com.
Support Local Journalism
Support Local Journalism
Readers around Lake Tahoe, Truckee, and beyond make the Sierra Sun's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
User Legend: Moderator Trusted User