@offtheclocknurse: I’m officially on a mission to teach myself how to cook. I’ve never really been someone who cooks, so I’m starting with EASY recipes and working my way up. Today’s experiment: Asian Cucumber Salad using Japanese cucumbers that Tyson and I grew in our garden! 🥒 And honestly… I’m kind of impressed with myself. 😂 . . 🥒 Asian Cucumber Salad Ingredients: • 4 medium Japanese cucumbers, thinly sliced • 2 tbsp rice vinegar • 1 tbsp soy sauce • 1 tbsp toasted sesame oil • 1–2 tsp honey or sugar • 1 garlic clove, minced • 1 tsp fresh grated ginger • ½–1 tsp chili oil, depending on how spicy you like it • 1–2 tsp sesame seeds • Pinch of salt Instructions: 1️⃣ Thinly slice your cucumbers. 2️⃣ Sprinkle with a little salt and let them sit for 10–15 minutes to draw out excess water. Drain. (Truthfully, I did this part and nothing drained 🤷‍♀️... Whatever 🤣) 3️⃣ In a small bowl, mix together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and chili oil. 4️⃣ Pour the dressing over the cucumbers and toss everything together. 5️⃣ Sprinkle with sesame seeds. 6️⃣ Refrigerate for 20–30 minutes before serving. . . I didn’t have green onions, so I left them out and honestly, it was still SO good. . . Beginner cooking lesson #1: You don’t need a complicated recipe to make something delicious.

Offtheclocknurse

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Thursday 13 August 2026 00:09:13 GMT