I made these cucumbers twice over the weekend. I had two cucumbers and I ate them all to myself. It was divine. These are a super simple side dish to serve alongside noodles or fried rice or roast chicken. I don't care what you eat them with.. just eat them. The ginger is awesome to reduce pain when you are sick and many pregnant women swear by it with morning sickness. I put garlic in nearly everything I cook or prepare. I can't help it. It just makes me so happy (look at all the health benefits) and my kids happen to really like it too. Some kids don't like it because they find it spicy so you could leave it out if you wanted to. Really, you could leave out the ginger if you wanted to as well, but it's just so gooood.
Garlic Ginger Cucumbers
The dressing is probably enough to season 2 medium cucumbers. I did this two ways- I left the skin on and cut into large chunks and the second time, I peeled and cut into smaller ones. They were both good. I could definitely see this served on top of grilled fish or chicken. The dressing would also work well on just about any combination of crunchy vegetables (peppers, zucchini, carrots come to mind).
1 or 2 medium cucumbers
1 Tbsp. soy sauce or tamari
1 Tbsp. seasoned rice wine vinegar*
2 tsp. sesame oil
1 tsp. fresh ginger, minced or grated
1 clove garlic, minced
Cut your cucumber however you like. Peel if you feel like it. Shake or whisk dressing ingredients. Add dressing to cucumber or cucumber to dressing. Devour. The longer you let it sit, the stronger the ginger and garlic will taste.
*After I made this recipe, I realized that the brand (Nakano) of rice vinegar I was using had high fructose corn syrup in it. This really irked me so I did some googling. Other people were upset too. Not sure why they are using HFCS, but I read that Trader Joe's sells a version without it. Check your labels people.