Asian Cucumber Salad
2 large cucumbers, cut into 1/4″ slices [peel only if skins are tough]
2 scallions , green and whites separated and thinly sliced
1 Tsp. toasted sesame seeds, optional
1/4 cup Seasons Blackberry Ginger Dark Balsamic vinegar
1 Tsp. Vermont Maple Sriracha [available at Seasons Taproom]
1 Tsp. Low sodium soy sauce or Temari soy sauce
2 Tbsp. Seasons Toasted Sesame Seed Oil
1/3 cup Seasons Super Premium mild-intensity extra virgin olive oil, your favorite
Seasons Thai Ginger Fused Salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
Toss together cucumbers and scallion greens.
Make Vinaigrette: In a small bowl whisk together scallion whites with Blackberry Ginger Dark Balsamic vinegar and Vermont Maple Sriracha. Season lightly with Pepe e Aglio. Let rest 15 min.
While whisking, drizzle in Sesame and extra virgin olive oils to form a creamy emulsion. Season to taste with Thai Ginger fused salt and additional Pepe e Aglio, vinegar or oil as needed.
Dress salad lightly with vinaigrette and sprinkle with sesame seeds if using.