Adding Lime to Cucumber Salad

Video Transcript

We're going to take a lime. Anytime you work with citrus, it's always a good idea to roll it on the counter. You get as much juice out of it as possible. And, whenever I use citrus, I also like to use the zest in addition. The hardest thing is finding where you put things. That's always my problem. Okay, so this is another tool called the zester. You could also use a grater on the finest thing. But I also - and you don't even need to worry about making dressing in a separate bowl. I just do everything in the same bowl and it works out fine. But I do like to add this zest. Because we're using the lime. And I like to use everything. Kind of like the American Indians do. They don't waste anything. So, the zest is really fragrant in baking, in cooking. Whether it's lemon or orange, but make sure when you're using that fruit that you're using the zest off. So I've got the zest, and actually, I had some leftover from an earlier recipe, and I'm just going to add that because the limier the better. I love lime. Especially in Asian type foods. I suppose you could use lemon. It just- it doesn't exactly have the same flavor. But in a pinch, that would do. And I'm just going to squeeze the juice of the lime right over the cucumbers. My guess is that probably was about three tablespoons. But again it's really not that important to measure, in this recipe anyway. And, for oil, I'm using a toasted sesame oil. Now, oil is interesting because some people want to avoid it completely. Which you probably could. But I think a tablespoon will probably not kill you. A lot of people in Asian cooking use peanut oil. And that's very traditional. But a lot of people have peanut allergies. So, I personally just err on the side of caution and just don't use it. Sometimes they'll use vegetable oil or soybean oil. I like things to taste really good. And for me, this toasted sesame oil has a really good distinctive flavor. I'm only using one tablespoon for the whole two pounds of cucumber. That's not a lot of oil. And I suppose you could even use olive oil. Haven't tried it, but if that's all you have, olive oil generally tastes good in a salad. I'm going to mix it up really well. And I'm going to just use a little bit of red pepper flakes. Generally when I serve this salad, I have the red pepper flakes on the side, so people can add more. Some people like things spicier. I kind of try of go middle of the road, but I like to have a little bit of heat. So I have a half a teaspoon of that. And you know if you didn't have that, you could also use the chili paste that often comes with your takeout food. You get these little packets and you don't know what to do with them. This works great in here. And again this is optional, but I'm going to use about a half a teaspoon of the best quality sea salt. I like the Himalayan, but any sea salt will do. Just don't use table salt, or that icky white stuff.

Watch these related videos

• 
  Adding Lime to Cucumber Salad

  playlist Views: 466

• 
  Adding Citrus & Oils to Mango Chicken Salad

  playlist Views: 695

• 
  Adding Sesame Seeds to a Salad Vegetarian Recipe

  playlist Views: 931

• 
  Making Sauce for Vegetarian Stir Fry Recipe

  playlist Views: 2,039

• 
  Adding ingredients for Mole Poblano Sauce

  playlist Views: 904

• 
  Making a Salad as a Vegetarian Recipe

  playlist Views: 1,223

Community Members who...

• Favorited this Video
• Rated This Video

Top Tags