Mojito Cucumber Salad

Mojito Cucumber Salad screams summer. Here in Boston, it's been alternating hot and muggy days with cold and clammy days, so I've been needing something to make me feel like summer has actually arrived (um, we'll gloss over the fact that it won't actually be summer for another 19 days...).

This recipe couldn't be easier, and the hardest part is waiting for a while to let the cucumbers pickle slightly. These cukes are a great snack by themselves, touching the bases of sweet, tart and spicy, all in crispy little bites.

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.



Yes, I know there's no lime or rum in this, making for a pretty strange mojito. But the acidity in the rice vinegar really makes up for the lack of lime. The rum, on the other hand... I guess you could always add a splash!