I love finding new ways to use up garden cucumbers in salads.
This one has Asian flavors in a creamy dressing - it's a fun one!
Remember last Summer when I made and posted my (Viral) Asian Cucumber Salad? You guys loved it. Honestly my teen daughter helped me create it and still often eats it now!
For whatever reason I still love finding ways to use up cucumbers in fun ways (they are plentiful in the warm Summer months) and I recently created another one. Unlike the last one, this one has a creamy dressing + a crunchy surprise!
Recently, a trend I've been seeing is to crisp up cooked rice in the oven with oil and spices and then crumbling up the finished product into salads. The result is both a crispy and crunchy addition to any kind of side dish.
Fun? YES!
Kind of different? That too!
But who doesn't love any salad with a little bit of a crunch?
A few simple pantry ingredients bring this salad together - soy sauce, rice wine vinegar, avocado oil, mayo, honey and a bit out of a jar of my favorite and fun chili crisp oil. You can find chili crisp oil at all grocery stores in the Asian aisle or you can order a jar HERE.
A little goes a long way and one jar will last you a long while! It has some heat to it, but when using a little it just gives any dish great flavor.
This salad is served best right away - the cold, crispy cucumbers and chewy and crispy rice pair beautifully with the creamy Asian dressing.
You can be like my family and all stand around the kitchen island eating it straight out of the bowl.....or you can serve it alongside a main dish. It would be great with any grilled chicken or fish!
This one is so fun!
Be sure to try it out and share your photos with me. Tag me on Instagram (@sweetsavoryeats) and I'll be sure to share your photos with my followers.
