I’m really trying to get hyped up for Chinese New Year. Aside from some flowers I brought into the home, CNY lacks its usual red & gold luster, feeling more like the dreary snowy Monday that is New York today. BUT in an effort to stay true to CNY traditions of 除舊迎新 “out with the old (crap) and in with the good”, I’m going to refrain from talking about the absolute insanity of work in January, my forever cold, and my wistful thoughts of childhood past. Continue reading
I was chatting with my BFF the other day brainstorming on recipe ideas for the abundant supply of cucumbers from the farmers market (and her garden, thanks Angie for the header photo!!!). Not wanting another “oh so typical” salad that would put me in chopping misery, she reminded me of this delightful little side cucumber salad commonly served in Chinese restaurants.
This super simple recipe doesn’t require a million ingredients, takes only 5 minutes to make, and splendidly highlights the crispiness of the cukes that so defines summer. The Kirby variety is recommended since it has thin skin and crunchy flesh, its size is also perfect for the preparation process – smashing!