My co-worker, Colleen, is truly an amazing person. She is incredibly smart, funny, sincere, loyal, generous and an all around good colleague. But come summer time, there is definitely a big benefit to being her friend!
She and her equally awesome husband have a massive garden. And best of all, they love to share their bounty. This week, it was so wonderful to come home from work loaded with tomatoes, peppers, and cucumbers. Fresh just tastes better! Knowing the love and care that was put into growing this produce makes it more delicious.
The cucumbers reminded me of an old, old recipe that I remember from church potlucks. As a child I thought it as an “exotic” combination. We rarely ate Asian food growing up, so this was special to me. It’s funny now to think it’s just cucumbers and peanuts grown in the South.
Thank you Colleen for bringing me fresh produce and bringing back fond memories!
Cucumber and Peanut Salad
½ cup rice wine vinegar
⅓ cup vegetable oil
1 tsp ground ginger
1 tsp salt
¼ tsp black pepper
3 medium cucumbers peeled and sliced
¼ cup chopped red onion
½ cup chopped, dry roasted peanuts
In a large bowl, combine vinegar, oil, sugar, ginger, salt and pepper. Add cucumbers and red onion. Marinate for 15 minutes in the refrigerator. Drain through a colander. Put in a serving dish. Add peanuts to cucumber mixture, and toss to combine.
I didn’t peel these cucumbers, and now wish that I had. Peeled is definitely better!