I have lately been into the simplest of salads. Tonight I made Pad Thai and mixed up a simple tomato and cucumber salad to go with it, using rice vinegar and sugar in the dressing to give it an Asian twist.
Someone commented on an earlier post about using a food chopper for things like this. I find my knife is just is fast and is much less cleanup so I generally just slice or chop. I like to keep the shapes similar so will do a salad of chopped vegetables or thin slivers of vegetables or slices of vegetables. Each shape has its own personality somehow.
- chopped or sliced cucumbers
- chopped or sliced tomatoes if you have some around, although they’re not in season
- chopped cilantro
- chopped or sliced green onion or red onion
For the dressing:
- 1 Tbs sugar
- 2 Tbs rice vinegar
- 1/4 – 1/2 tsp salt (I don’t measure, just pinch it with my fingers)
Chop or slice or julienne the vegetables according to your mood.
Stir the dressing ingredients together in a small bowl and pour over the vegetables. I like to do this at the beginning of my dinner prep so the vegetables have a bit of time to marinate. Others might prefer it done at the last minute and served fresh.
Goes great with things like Pad Thai and chicken curry or tofu curry.
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