The gardens are flourishing at our day support program for adults with developmental disability. Luckily, participants love cooking and eating just as much as they do planting and harvesting.
We grow veggies, herbs and flowers at our Kings Highway day support site, and the vines, leaves and goodies are growing out of our garden space. We're always hunting for some new ways to use our peppers, tomatoes, cucumbers, herbs, melons and more. We recently made Asian Cucumber Salad, which quickly became a favorite.
We loved it so much we want to share the recipe with you. We hope you enjoy making it as much as we did (see the gallery below for some highlights).
We got it from the wonderful food blog Dinner at the Zoo.
Hopefully, your gardens are growing strong, too. If not, stop by a farmers market or hit up a neighbor with a green thumb. This salad turns out best with fresh veggies straight from the garden.
Asian Cucumber Salad
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
- 3 cups cucumbers peeled, seeded and sliced
- 1/4 cup red onion thinly sliced
- 1/2 cup red bell pepper chopped
For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 2 tablespoons chopped cilantro or sliced green onion
- 1 tablespoon sesame seeds
- salt and pepper to taste
- Place the cucumbers, red onion and red bell pepper in a large bowl.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cilantro and sesame seeds. Taste and add salt and pepper if desired.
- Pour the dressing over the vegetables and toss to coat. Serve immediately or store in the refrigerator for up to 8 hours.