Asian Cucumber Salad
2 large cucumbers, cut into ¼” slices [peel only if skins are tough]
2 scallions, green and whites separated and thinly sliced
1 tsp toasted sesame seeds, optional
¼ cup Seasons Blackberry Ginger Dark Balsamic Vinegar
1 tsp Vermont Maple Sriracha [Available at Seasons]
1 tsp low sodium soy sauce or Tamari soy sauce
2 Tbsp Seasons Toasted Sesame Oil
1/3 cup your favorite Seasons super premium mild-intensity extra virgin olive oil
Seasons Thai Ginger Fused Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
In a small bowl, whisk together scallion whites, Blackberry Ginger Dark Balsamic vinegar, and Vermont Maple Sriracha. Season lightly with Pepe e Aglio. While whisking, drizzle in Sesame and extra virgin olive oils to form a creamy emulsion. Let rest 15 min.
Season to taste with Thai Ginger fused salt and additional Pepe e Aglio, vinegar, or oil as needed.
Toss together cucumbers and scallion greens. Dress salad lightly with vinaigrette and sprinkle with sesame seeds if using.
Recipe developed for Seasons by Jonathan Bardzik.