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Tuesday, August 26, 2014

Taberu Rayu Cucumbers (きゅうりの食べるラー油)

It's hot here in Southern California, and the drought is so bad I'm almost afraid to do dishes. Rather than relying on fast food, chips and dip while it's too hot to cook, I'm brainstorming healthier, faster, and cooler options for a busy cook.

Like with my Togarashi Zucchini, this is a dish that is a snap to make, and is a great busy weeknight side to serve with something else prepared just as fast or pre-made. Even better, this recipe is a chilled side, which for late summer is a great treat!

This almost isn't a recipe it's that easy, but that also makes it easy to double or triple. It is also a great example of how easy and versatile taberu rayu is: making a super-tasty and healthy veggie side dish in minutes. You can turn cucumbers into a savory spicy powerhouse side with very little effort.

If you want to prep this ahead, chop the cucumber ahead of time and dress right before serving, that way if any water leeches off the cucumber in the fridge, you can drain it before adding the taberu rayu.

Taberu Rayu Cucumbers (きゅうりの食べるラー油)

1 regular cucumber
1 tbs of taberu rayu

Make sure you start with a cucumber that has been in the fridge long enough to be nice and chilled. Slice the cucumber into thin (1/8-1/4") rounds. Divide into two servings. Top each serving with a half tablespoon of taberu rayu, and mix gently to coat. You can add more or less taberu rayu as you see fit, especially if you have a large cucumber.

No seriously, that's it. It's too hot to cook! If you chose to make your own taberu rayu, that's about the only thing labor-intensive for this side. You could also consider adding a splash of rice wine vinegar to brighten things up, but really I think taberu rayu stands well on its own.

The other great thing about this side: depending on the brand of taberu rayu you chose and the size of your cucumber, has about 75 calories!

See Also:
Fall Fruit Salad
Togarashi Zucchini
Reito Mikan

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