The Hot Flash DietTM recipe for August is a quick and easy way to use those plentiful cucumbers from your garden, farmer’s market, or supermarket sale. The cucumber’s thermal property is “cold” according to TCM and this makes them a perfect appetizer or side dish to balance “warmer” dishes at summer barbecues.
Serves 4-6
Persian cucumbers are ideal for this recipe.
1-large or 2-small cucumbers, peeled and sliced thinly (If seedy, cut in half and scoop out seeds).
¼ cup vinegar, preferably rice vinegar
1 TBSP sesame oil
1 TBSP soy sauce (Kikkoman makes a gluten-free soy sauce) or tamari
1 tsp sesame seeds, white or black
1 scallion, thinly sliced or ½ shallot, minced finely to yield about 1 TBSP (optional)
Few sprinkles to ¼ tsp seaweed flakes (optional)
Place the sliced cucumbers into a non-reactive covered dish. Mix the vinegar, soy sauce, sesame oil, sesame seeds, and scallion bits (if using) in a cup and pour over the cucumbers and stir to expose the slices. Refrigerate overnight (if you can wait) and enjoy!
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