Name: Crisp & Spicy Cucumber Salad
Cuisine: American
Ingredients: 2 small English cucumber, thinly sliced; 2 medium carrots, thinly sliced; 1 large sweet red pepper, julienned; 1/2 medium red onion, thinly sliced; 2 green onions, sliced; 1/2 serrano or jalapeno pepper, seeded and thinkly sliced, optional; Optional toppings- minced fresh cilantro, chopped peanuts, additional sliced green onion; 1/3 cup sugar; 1/3 cup rice vinegar; 1/3 cup water; 1 teaspoon salt; 1 teaspoon sesame oil; 1 teaspoon reduced sodium soy sauce; 1 small garlic clove, minced; 1/2 teaspoon minced fresh ginger root; 1/4 teaspoon, optional cayenne pepper

Crisp & Spicy Cucumber Salad

I struggle to come up with side dishes when the temps rise. The guys could eat corn every day, but I'm always looking for something different to try. I found this recipe on the Taste of Home website, among some other great "make ahead" salad recipes.

No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc.

The title says it all on this one- crisp, spicy. I'll also add light and refreshing. It was a great side to burgers, a perfect summer lunch topped with some grilled chicken. Thank you Alivia D. for sharing her recipe!

For even more ways to put your local veggies to good use, check out the links below. My to-make list is getting long, time to hit the farm again! #FarmersMarketWeek

Crisp & Spicy Cucumber Salad

Author: Jolene's Recipe Journal

Ingredients

For the salad:

2 small English cucumber, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinkly sliced, optional
Optional toppings- minced fresh cilantro, chopped peanuts, additional sliced green onion

For the Marinade:

1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon reduced sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh ginger root
1/4 teaspoon, optional cayenne pepper

Instructions

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine.
Refrigerate, covered, 30 minutes or overnight. Serve with a slotted spoon. Top as desired.