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This dish will take your culinary adventure further in two ways — with Asian-inspired flavors and a kick of heat.

Fiery food on a sweltering summer day? Are you kidding?

Nope. Think about the strong spices in many foods from southeast Asia and the American Southwest.

One possible explanation for what seems like a culinary paradox: Flaming-hot foods can make you sweat, which actually cools you down.

So, we’re piling on the peppers, balanced by chilled cucumbers, which are about 90% healthy, hydrating water. (Not to mention overloading garden trellises about now.)

It’s cold. Hot. Light and fresh-picked. Kind of the perfect summer dish.

Ingredients:

Salad:

  • 2 cucumbers, thinly sliced
  • 2 carrots, thinly sliced
  • 1 sweet red pepper, julienned
  • Half a red onion, thinly sliced
  • 2 green onions, sliced
  • Half a seeded, diced hot pepper, like serrano, jalapeño… or ghost pepper, anyone?

Marinade:

  • ⅓ cup sugar
  • ⅓ cup rice vinegar
  • ⅓ cup water
  • 1 teaspoon each salt, garlic powder and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1 garlic clove, minced
  • ½ teaspoon grated fresh ginger

Optional toppings: fresh cilantro, chopped peanuts and sliced green onion

Directions:

Toss the veggies and marinade in a bowl that won’t burst into flame when the peppers hit, refrigerate for at least 2 hours and enjoy.

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Fire & ice cucumber salad.
Suoport Local logo.

The lowdown on local

The veggies in this salad can all be grown in your backyard or picked up at a farmers market. And freshly picked means nutrient-packed. Vitamins like A, B, C and E start to deteriorate when fruits and vegetables are shipped in from long distances. Another health benefit: The less produce is handled, the less chance there is for contamination. That’s a great reason to get growing right at home!