Wednesday, June 20, 2012

Cucumber & Carrot Salad

Cucumber season has arrived in the Edible Garden. Horticulturists selected ‘Suyo Long’ and ‘Ellen’s Family White’ Cucumbers this year. The ‘Suyo Long’ Cucumber tends to curl when it touches the ground, so the vines are supported by trellises. This also keeps the fruit clean and saves space.

Garden Chef Christina Curry brightens up this cucumber salad with Thai basil. Mint would also do the job.

Cucumber & Carrot Salad

1 medium cucumber, thinly sliced
1 small carrot, julienne
2 T Thai basil, chopped
1/4 cup rice wine vinegar
2 T mirin
2 T soy sauce
3 T grapeseed oil
sesame seeds (black or white), to garnish

In a medium bowl, combine the cucumber, carrot, and Thai basil. In a small bowl, whisk together the rice wine vinegar, mirin, soy sauce, and grapeseed oil. Pour the dressing over the vegetables and toss together. Garnish with sesame seeds.

Recipe by Garden Chef Christina Curry

Discover more Garden Chef recipes.

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