Did I ever tell you that my husband Chris has a crazy green thumb? The man can grow anything. We have a veggie garden around the side of our house that is sprouting off tomatoes, peppers and the biggest dang cucumbers you have ever seen. Look at the size of that thing it is bigger than a babies arm. Last night Chris made us a cucumber salad with the wares from his garden that I thought I would share.
1 1/2 cucumbers, peeled, chopped
1 teaspoon salt
1 jalapeño chili, seeded, minced
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour.
Drain cucumbers and return to bowl. Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat. (Can be prepared 1 day ahead. Refrigerate.)
We had the salad, stirfry and eggrolls as we watched Big Love. Dang next week’s episode looks juicy.