Mojito Cucumber Salad

Who’s excited to see 63° outside today? I thought I’d post one of my favorite sunny-weather recipes while Tammy’s off in Florida.

This recipe was originally supposed to be a side for grilled ribs, but I liked it so much, I make it just to have around for snacks. It’s light and healthy and packed with flavor. Now, I realize it’s not like a true mojito – there’s no rum or lime, and the only similar ingredients are sugar and mint. But the acidity from the vinegar packs a lime-like punch, and I’m sure you could throw in a dash of rum if you wanted And after having the cucumber mojitos at the Oceanaire, I’d have to say I’m not far off the mark with this one.

Mojito Cucumber Salad

1 English cucumber
10-15 fresh mint leaves
1/4 cup sugar (I actually prefer Splenda for this)
1/4 cup rice vinegar
1-inch fresh ginger, chopped
1 tsp. crushed red pepper flakes

Slice the cucumber into paper-thin slices (a mandoline works perfectly). Put slices in a large bowl and set aside.

In a blender, puree the rest of the ingredients. Pour over the cucumbers, tossing to cover with the dressing. Refridgerate for at least half an hour to let the flavors meld. I would imagine this keeps for quite a while, but I usually eat it before day 2 is over.