12 September 2006
My twist on a cucumber salad
That's the badge I've received from Makiko of Just Hungry for my winning FD-2 entry.
I have been off blogging for almost 2 weeks and been feeling lazy to put up any posts or to cook for that matter. After seeing so much of the good stuff at my cousin's wedding feasts, I've been feeling so lethargic to cook up anything myself. However, there is always a photo bank, to fall back upon. Certain good stuff that I've clicked and saved to write about later. I was so keen to write for Posie's Gadget event, but that too slipped away.
3 medium sized cucumbers-halved length-wise and sliced
(I used a giant cucumber variety that looks like a bottle gourd)
1 tbsp finely chopped coriander
2 tbsp good quality Balsamic vinegar
2 tbsp light soy sauce
1 tbsp honey
1 tbsp toasted sesame seeds
1 tsp whole grain mustard (I used Karen Anand's)
Pinch of chilli flakes (Fabindia sells a nice organic variety)
1/2 tsp freshly ground black pepper
1 clove garlic, smashed and milled
Salt (adjust with the saltiness in soy sauce)
In a large bowl, mix all the ingredients for the dressing with a fork. Throw in the cucumber slices and coriander. Toss well. Serve chilled.
I made this on the night before I was leaving for my holiday. Dinner was a quick tomato chutney (made with all the leftover tomatoes in the fridge ) spread on toasted whole grain bread slices and topped with the fantastic salad. I stopped at 3 slices, but from the way it tasted, I could have just gone on and on....even though the chilli flakes had my lips burning.
It's fat free, it's low cal and it's ready in under 10 minutes. It's already my HOT favourite!
Carrot Peanut Salad
Salad, Cucumber, dressing, fat free, low cal