This is my absolute favorite super simple, healthy, crunchy, salty, snack that takes about 2 minutes to prepare.
Every single time we go to PF Chang’s I order two items (as predictable as Norm on Cheers). I order the Shanghai Cucumbers and the Banana Spring Rolls. If you have not had these items, you haven’t lived. Just saying.
The Shanghai Cucumbers I have you covered because you can make these yourself in about 10 seconds. The banana spring rolls are little pillows of heaven- fried chunks of banana, drizzled in caramel sauce and served with the most wonderful pineapple and coconut ice cream. Amazing and possibly my favorite dessert ever. But back to cucumbers… I love the cucumbers because they are crunchy and salty and light enough so I always have room to feast on banana spring rolls. #winning. #blessed.
These are wonderful packed in a mason jar for a quick bite or as a side dish with teriyaki chicken. In fact that is exactly what we are having for dinner tonight.
This recipe is enough for four servings as a side dish, but feel free to double to recipe for more generous servings.
To make these, you only need a few simple ingredients:
And the soy sauce and cucumbers isn’t the prettiest presentation so feel free to garnish with red pepper flakes or green onions or a bit of cilantro.
- 2 English Cucumbers- chopped
- 3 tablespoons Soy Sauce
- ½ teaspoon Sesame Oil
- 1 teaspoon white vinegar
- sprinkle of toasted sesame seeds
- *Optional garnishes- green onion, red pepper flakes and cilantro
- I usually peel and chop the cucumbers but you can leave the skin intact if you prefer.
- Mix the soy sauce, sesame oil and white vinegar in a small bowl and pour over the chopped cucumbers, stirring well.
- Sprinkle with toasted sesame seeds and serve!
You can certainly add more sauce to suit your taste.
Try these cucumbers the next time you are craving something salty and see if you love them as much as I do.
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