Spicy Asian Cucumber Salad
Self-Proclaimed Recipe Concoctor Valerie Weivoda, MS, RD, LD, SNS
You may have seen the Spicy Asian Cucumber Salad floating around TikTok. I love cucumbers in a salad, but I’m not a big fan of snacking on them all by themselves. However, I love Asian cuisine, and I’m always giving food I don’t love a second, third and fifty-ninth chance. So, I had to give it a try! If you like cucumbers, this dish is for you! If you like spicy Asian flare, this dish is for you! If you just like a refreshing low calorie snack, this dish is for you! Here’s what you need: • 1-2 lb mini cucumbers (about 8) • 2 Tbsp rice vinegar • 1 Tbsp chili garlic sauce • 1 Tbsp soy sauce* • ½ Tbsp sesame oil • 1 tsp granulated sugar • 1 tsp minced garlic • Sesame seeds & chili flakes, to taste On a side note: I’ve seen recipes that preach to only use original soy sauce, no light or soy alternative. You can play around with it and see what makes the difference! I’ve also seen recipes vary on their ratio of vinegar to soy sauce. Some have a 1:1 while others have a 2:1 ratio. Again, this is something you can easily play around with in your own kitchen! Not feeling
all that heat? No problem, just leave out the chili flakes at the end! Now let’s get TikTok’n. Rinse and dry your cucumbers. Using chopsticks to prevent you from slicing all the way through, you’re going to slice the cucumber at a diagonal. Slice down one side of the cucumber then flip and do the same to the other side. Now you have a beautiful accordion-style veggie! Next, you want to toss the cucumbers in salt and let them sit for about 30 minutes to draw out the water inside. Then rinse the salt off. While the cucumbers are dehydrating, make your spicy marinade mixing together all of your other ingredients. Pour the marinade over the cucumbers. Give it a good mix and let it marinade for an hour or overnight. When ready to serve, give it another good toss. Now you’re ready to plate! This is an easy veggie to make at home with the kiddos and getting them involved in the kitchen. This would also be a great farm-to-school activity for a culinary class in your school. Not only does the accordion-style look fun, it’s fun to eat, too!
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xoxo Gal Pal Val
Growing up in a family of 6 children with parents and older siblings that cooked, I have always been curious in the kitchen. My love for food and fitness led me to pursue a Master’s degree in Dietetics and Nutrition from the University of Mississippi. During my internship I had a spark of interest in school nutrition. Now, as a director, I try to create and menu at least one new recipe each month, whether it be a taste test at one school or something menued across the district. In my spare time, I love to create my own recipes at home, prepare and review other’s recipes, and talk about all things wellness on my Instagram page: @val.weivoda_rd. Valerie Weivoda, MS, RD, LD, SNS Child Nutrition Department Director, Lee County School District (MS)
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