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
Thinly slice cucumber into half-moons, cut ginger into matchsticks, and finely chop scallions. Place in a medium bowl.
Add rice vinegar, olive oil, sesame oil, honey, soy sauce, salt, and red pepper flakes. Fold salad until evenly combined.
Allow salad to marinate in refrigerator for at least 1 hour before serving.
For best results, store salad in marinade and serve with a slotted spoon. Salad keeps well in refrigerator up to 5 days.