Welcome to our store Saucy Delights!

Need help? Call Us: +1 980 333 4817

Cart 0
Shopping Cart (0)
Sub Total: $0

Spend More $125.00 to reach Free Shipping


Lunch

Garlic-Ginger Cucumbers

Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame seeds and spicy chili oil

Ingredients :

    1 pound baby cucumbers
    ½ teaspoon sugar
    Kosher salt
    2 teaspoons rice vinegar
    2 teaspoons reduced-sodium soy sauce
    1 tablespoon safflower oil
    1 tablespoon julienned fresh ginger
    3 cloves garlic, smashed
    Toasted sesame seeds and hot chili oil, for serving

Direction :

    Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
    Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.