Easy Asian Cucumber Salad

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This refreshing cucumber salad is perfect for a hot summer day ! It’s good as a side salad or just as delicious when mixed in with rice.

This recipe serves 2-3 and it is recommended to eat right away before the cucumber becomes soggy. Hope you enjoy this as much as I do. My little tot loves it but my husband only give it a 6 out of 10 as he doesn’t like cucumber dishes in general.

Ingredients:

1 English Cucumber (Julienne or thinly sliced)- Regular cucumber works too.
1 teaspoon sugar
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sesame oil
A dash of sesame seeds
Raspberry or Cherry tomatoes for garnish (*optional)

Instructions:

  1. Wash cucumber, peeled off the outer skin then thinly sliced it into matchsticks. If you are using regular cucumber, just deseed the middle part before slicing it.
  2. Mix all the sugar, salt, soy sauce, sesame oil into the sliced cucumber in a chilled bowl, give it a few toss to evenly coat the cucumbers.
  3. Sprinkle with a few toasted sesame seeds and garnish with raspberry or cherry tomatoes.

 

Baked Garlic Parmesan Zucchini

Zucchini is overly abundant in the summer and since I’ve gotten a few from my CSA share last week. I’ve decided to bake it and add a few extra ingredients to style up a little.

Zucchini itself is a low calories vegetable, per one cup chopped only contains about 20 calories. It is also a good source of vitamin C, B6, Riboflavin(B2) and Manganese, these nutrients will help skin integrity and energy productions. So, take advantage of this summer vegetables.

 

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Ingredients:
One medium size zucchini
1/8 teaspoon salt
1 tablespoon olive oil
A dash of freshly ground black pepper
1/2 cup panko/bread crumbs
1 cup grated Parmesan cheese
1/8 teaspoon of garlic powder
1/2 teaspoon orange zest

Instructions:

  1. Preheat oven to 350 degree.
  2. Spray a baking pan with cooking spray.
  3. Use a mixing bowl, add olive oil, garlic powder, salt and pepper together.
  4. Slice zucchini into 1/4 inch thick and toss zucchini into the mixing bowl with the oil mixture. Stir to evenly distribute the seasoning.
  5. Add in panko or bread crumbs and Parmesan cheese, evenly coat zucchini in the mixing bowl.
  6. Lay zucchini in baking pan and baked for 20-25 minutes.
  7. Grate additional Parmesan cheese and some orange zest on top as garnish when it is done.