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Add cucumbers, carrots, red onions, and green onions. Refrigerate for 10-15 minutes so that the flavors can meld. We had it with some tuna steak (recipe to follow in the next few days) but it was also great on its own or with spinach. It was good on some greens, it was good when wearing jeans.

It was good here and there, it was good everywhere!

Manatee would point out something across the restaurant, I knocked his napkin on the floor, you get the idea. If you like oranges, replace the red onions and shredded carrots with orange segments. This is my version of their salad and way better than what you would find in any restaurant.

The original recipe included oranges and (I’m going to sound like my Mom here…) I thought that sounded kinda gross. Cucumber Ginger Salad Dressing: 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon pickled ginger, minced 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes Salad: 1 1/2 cups cucumber, seeded and thinly sliced 1/2 cup shredded carrots 1/3 cup red onions, thinly sliced 2 tablespoons green onions, thinly sliced Whisk together dressing ingredients.

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On our recent trip to Texas, we opened up our hotel room door to find this parked directly across the lot: A portable farmer’s market. And how’s that for an awesome way to end your vacation? Badger Girl: We leave tomorrow and Manatee: Don’t worry, I’ll eat them. That boy (with the help of my father) can put down a lot of cucumbers. Now, I am not as keen on cucumbers, but this recipe took me back to another vacation, Phoenix.

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You should know there is one key ingredient for the salad that is totally worth driving to that one fancy grocery store in your area.

Sushi ginger or pickled ginger gives this salad a certain sweet tang.

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