whole and heavenly oven
- Packed full of crisp cucumbers and spicy ginger. - Marinated in a flavorful Asian dressing. - Easy to make ahead of time and always a winner side dish!
- Cucumbers - Ginger - Scallions - Red pepper flakes - Olive oil - Rice vinegar
- Soy sauce - Salt - Honey - Sesame oil
1
Thinly slice cucumber into half-moons, cut ginger into matchsticks, and finely chop scallions. Place in a medium bowl.
2
Add rice vinegar, olive oil, sesame oil, honey, soy sauce, salt, and red pepper flakes. Fold salad until evenly combined.
3
Allow salad to marinate in refrigerator for at least 1 hour before serving.
4
For best results, store salad in marinade and serve with a slotted spoon. Salad keeps well in refrigerator up to 5 days.