Cucumber "Fries" by Connor.cooks | Vegan Side Salads





Thursdays are for cooking with Connor!! We’ve cooked almost every Thursday together since the lockdown began and it’s been a highlight each week for me. I think we only missed one Thursday (in 5 months)when his son was born!
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Today we made a simple Cucumber Salad and chatted a bit about working in the food & beverage industry, it’s challenges and how we are cooking and teaching at this time on IG. It’s not always easy to doubt what the future holds, but it makes me appreciate the friendship and support from Connor and others in the food industry at this time. We are a creative bunch and I know we’ll find a way to thrive. It probably means creating a new normal, but we’ll do it. Thank you Connor for bringing up this important topic and embracing your entrepreneurial spirit in this time. It’s inspiring 😊
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Here is a slightly adapted recipe from @connor.cooks . Check out his stories to see his version and what he pairs it with!

I also added some more vegetables to the salad after so I could put it all into a Veganized Banh Mi sandwich. I stir fried some tofu, then topped with this delicious cucumber salad/pickled veg mix. It was a perfectly light summer meal.
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Cucumber “Fries” by @connor.cooks

Ingredients: 

* 2-3 cucumbers, sliced into matchsticks
* ½ tsp. sugar
* 1 tsp. salt
* 2 tsp. Sesame oil
* 1 tsp. Unseasoned rice wine vinegar
* 1 tsp. Sesame seeds

Directions: 

Cut cucumbers into matchsticks and place in a strainer over a bowl. Sprinkle with salt and sugar and toss. Use a weight to press the liquid out of the cucumbers for 10-30 minutes. Then, place drained cucumbers in new bowl and add sesame oil and rice wine vinegar. Toss and sprinkle sesame seeds on top.

Best served cold. Keeps a couple days in the fridge. Serve in a burger, sandwich, or alongside sushi or Asian stir frys.

If you want to add more veggies, like I did, add to the cucumbers and double the dressing from the cucumber "fries" recipe:

  • ½ chopped red bell pepper
  • 1 carrot, cut into match sticks
  • Small handful cilantro, chopped
  • 3 green onions, chopped








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Thursdays are for cooking with Connor!! We’ve cooked almost every Thursday together since the lockdown began and it’s been a highlight each week for me. I think we only missed one Thursday (in 5 months)when his son was born! . Today we made a simple Cucumber Salad and chatted a bit about working in the food & beverage industry, it’s challenges and how we are cooking and teaching at this time on IG. It’s not always easy to doubt what the future holds, but it makes me appreciate the friendship and support from Connor and others in the food industry at this time. We are a creative bunch and I know we’ll find a way to thrive. It probably means creating a new normal, but we’ll do it. Thank you Connor for bringing up this important topic and embracing your entrepreneurial spirit in this time. It’s inspiring 😊 . Here is a slightly adapted recipe from @connor.cooks . Check out his stories to see his version and what he pairs it with! . Cucumber “Fries” by @connor.cooks . * 2-3 cucumbers, sliced into matchsticks * ½ tsp. sugar * 1 tsp. salt * 2 tsp. Sesame oil * 1 tsp. Unseasoned rice wine vinegar * 1 tsp. Sesame seeds . Cut cucumbers into matchsticks and place in a strainer over a bowl. Sprinkle with salt and sugar and toss. Use a weight to press the liquid out of the cucumbers for 10-30 minutes. Then, place drained cucumbers in new bowl and add sesame oil and rice wine vinegar. Toss and sprinkle sesame seeds on top. Best served cold. Keeps a couple days in the fridge. Serve in a burger, sandwich, or alongside sushi or Asian stir frys. . Music: 玉走 Musician: EnjoyMusic Site: https://enjoymusic.ai . #summercooking #summer2020 #cheflife #asiancooking #cucumber #cucumberasiansalad #ricewinevinegar #vegan #plantbased #glutenfree #cleaneats #healthyeats
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