Asian Cucumber Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light, Healthy, Easy to put together. Good accompaniment/side dish to Rachel's Egg Foo Young Ingredients:
1 3 ounces water ,1/3 cup,(eyeball it) |
1 3 tablespoons white wine vinegar (eyeball it) |
1 1 tablespoons vegetable oil |
1 1 tablespoon sugar |
1 1 clove garlic, crushed and peeled |
1 3 tsp fresh ginger, 3 (1/4-inch thick) |
1 1 teaspoon crushed red pepper flakes, (1/3 of a palmful) |
1 2 teaspoon tamari (eyeball it) |
1 1 small red, white or spanish onion, thinly sliced |
1 2 seedless cucumbers, trimmed of ends, cut in half lengthwise then thinly sliced on an angle |
1 16 ounces fresh baby spinach, washed thoroughly |
1 1 tsp salt or enough for your taste |
1 1/2 tsp pepper(cracked) |
Directions:
1. Place the water, vinegar, vegetable oil, sugar, garlic, ginger, crushed red pepper flakes and tamari in a small saucepot over medium-high heat, bring up to a bubble and simmer one minute. Remove and discard the garlic and ginger.
2. Place the sliced onions in a salad bowl and pour the hot mixture over them. Let sit until cool.
3. Add the cucumbers and spinach to the salad bowl, toss to combine and season with salt and pepper to taste.
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