Local Cucumber Salad


3 T. rice vinegar

3 T. toasted sesame oil

2 tsp organic cane sugar

1 small local red onion from Sola Gratia, thinly sliced

2 cloves local garlic from Sola Gratia, minced

1 1/2 inches organic fresh ginger, peeled & minced

1 tsp sea salt

4 local cucumbers from PrairiErth Farm, peeled and sliced

1 pint of local cherry tomatoes, halved

1 T. sesame seeds

2 T. chopped cilantro



In a large mixing bowl, combine rice vinegar, sugar and whisk until dissolved. Add sesame oil and red onion. Toss to coat. (Optional) Refrigerate for at least one hour and up to 4. Add ginger, garlic, salt and peeled and sliced cucumbers into bowl. Add halved cherry tomatoes, cilantro, and sesame seeds. Mix together and serve. Best if allowed to sit for 10 minutes.Season with additional salt if needed.