wicked fast cucumber salad

I often hear about eating from frozen packaged nuclear toaster dinners as being the norm and not the exception. I have considered the wisdom in this practice; shopping for fresh ingredients, gardening, preparing and cleaning up eats so much time. I imagine tallying the members of the family, counting the number of meals we might potentially eat together and filling the cart.

This recipe is not as easy as the aforementioned dream, nor does it pack the number of fat calories and mountains of fat and sugar (although it does have some). I fashioned this as a hybrid pickle slash Japanese inspired salad. I think the first time I made this salad I was out of pickles and  was grilling piles of meat in the back yard on a practice survivalist fire pit (one never knows when the zombies will take over).

Ingredients:

Cucumbers (as many as you like) peeled and sliced thin

Rice wine vinegar (not to be mistaken with rice wine)

Sesame oil

Black pepper

Salt or Soy sauce (I use salt because it doesn’t turn the cucumbers tan)

A large non reactive bowl (non metal)

Directions:

1. Toss the peeled and thin sliced cucumbers into the bowl.

2. Add about 1 tablespoon of rice wine vinegar per cucumber.

3. Add 1/2 teaspoons of sesame oil per cucumber.

4. Add a little salt or soy sauce to taste.

5. Mix well and place covered in the fridge for about an hour.

6. Remove from the fridge and toss lightly before serving.

I like to serve this alongside other salads and piles of heavy charred grilled products (veggie or carnivore).

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