Since we’ve been in Florida, we’ve been eating out a LOT and it’s been great. This little town we’re staying in, Gulfport, has a TON of restaurants and most of them are steps from the house we’re staying in. Like seriously steps away! There are two restaurants that are literally two doors down the street from us, crazy, huh? The even crazier thing is that they all have great food….I’ve totally been in foodie heaven!
The very first restaurant we went to when we got here was a place called O’Maddy’s and it’s become one of our favorites. The first time I ate there, I ordered a seared ahi tuna wrap and it was absolutely to die for. For my side, I decided to try their cucumber salad since I’d never seen cucumber salad as a side option. I definitely made the right choice. It was crunchy and fresh and had a wonderfully, nutty sesame flavor, which went perfectly with the tuna wrap.
It was such a simple side, but had such a complex flavor. I decided I had to give this one a try myself and this is my version of O’Maddy’s cucumber salad. It took almost no time to make and ended up tasting very similar to the restaurant version. Just make sure you give it a chance to marinate, because the flavor only gets better.
Asian Style Cucumber Salad
- 1 large English Cucumber, quartered lengthwise and then thinly sliced
- 2/3 cup shredded carrots
- 1/3 cup rice wine vinegar
- 3 tbsp sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh cilantro, finely chopped
Combine cucumber and carrots in a mixing bowl.
In a small bowl, slowly whisk the sesame oil into the rice wine vinegar, until well combined.
Stir in salt, pepper and cilantro.
Pour dressing over cucumber mixture, tossing to thoroughly combine.
Allow to marinate for at least 1 hour so that the flavors combine. This will get better the longer you let it sit.
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