I think Manatee’s love for cucumbers actually surpasses his love of spinach.

On our recent trip to Texas, we opened up our hotel room door to find this parked directly across the lot:

A portable farmer’s market.

How’s that for door-to-door service?

And how’s that for an awesome way to end your vacation?

Seeing how the farmer’s market literally came to us, we couldn’t pass it up. Here is a snippet of our conversation:

Manatee: Sweet! Cucumbers!

Badger Girl: We still have cucumbers.

Manatee: Let’s get some!

Badger Girl: We still have cucumbers. 

Manatee: They’re three for a dollar, let’s get six!

Badger Girl: We leave tomorrow and we still have cucumbers.

Manatee: Don’t worry, I’ll eat them. 

And he did.

That boy (with the help of my father) can put down a lot of cucumbers.

Cucumber Ginger Salad

When I saw this recipe in Cuisine at Home, I knew Manatee would approve. It had cucumbers! That would be enough for him.

Now, I am not as keen on cucumbers, but this recipe took me back to  another vacation, Phoenix.

We always go to a certain sushi restaurant and the last time we were there, we ordered the most amazing cucumber ginger salad. It was one of those times when you find yourself competing for that last bite. Manatee would point out something across the restaurant, I knocked his napkin on the floor, you get the idea.

The original recipe included oranges and (I’m going to sound like my Mom here…) I thought that sounded kinda gross. Oranges and cucumbers? Shudder. Not my thing.

If you like oranges, replace the red onions and shredded carrots with orange segments. And, please forgive my lack of refined taste.

This is my version of their salad and way better than what you would find in any restaurant.

Cucumber Ginger Salad

Dressing:

2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon pickled ginger, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes

Salad:

1 1/2 cups cucumber, seeded and thinly sliced
1/2 cup shredded carrots
1/3 cup red onions, thinly sliced
2 tablespoons green onions, thinly sliced

Whisk together dressing ingredients.

Add cucumbers, carrots, red onions, and green onions. Toss to mix.

Refrigerate for 10-15 minutes so that the flavors can meld.

Recipe Review:

This was an amazing side salad. We had it with some tuna steak (recipe to follow in the next few days) but it was also great on its own or with spinach.

It was kind of like green eggs and ham. It was good on some greens, it was good when wearing jeans. It was good here and there, it was good everywhere!

You should know there is one key ingredient for the salad that is totally worth driving to that one fancy grocery store in your area.

Sushi ginger or pickled ginger gives this salad a certain sweet tang.

You could replace with fresh ginger but I suspect it may be a little strong.

Now I send you on your way, you should try this right away!

Can you tell I have always had a thing for Dr. Seuss? 😉

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What ingredients are worth a special trip for you? Are Manatee and I the only ones who ‘fight’ over the last bite?


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