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.