I finally had a weekend to myself and I thought, why don’t I go ahead and make something different? Lo and behold, I had been hankering for some chicken satay, and happened to have a FANTASTIC recipe for chicken satay by one of my go to’s: Recipe Tin Eats! I have been eyeing her recipe for chicken satay for quite some time, and now that I’ve finally gotten back into a reasonable routine, I whipped it out for a weekend of endless bakes, makes, and feasts! I also thought there needed to be something light and crisp and fresh, so I added a Japanese cucumber salad, which was the perfect amount of sweetness, bite, and tang. It broke up the heaviness of the peanut butter (note: I am not the biggest PB fan, so to ME PB is heavy…) and meatiness of the chicken. It was just the perfect little bite to add to a deliciously handsy snack meal (which in itself is a meal) during a football game! (And it gave Frankie an excuse to bust out the grill!) YUM!
Recipe to try: Thai Chicken Satay with Peanut Sauce from Recipe Tin Eats
Japanese Cucumber Salad
- 1 cucumber (or 2-3 small mini cucumbers)
- 2 tsp salt
- 2 tsp rice vinegar
- 2 tsp mirin
- 2 tsp soy sauce
- sesame seeds for topping
- Combine the rice vinegar, mirin, and soy sauce together. Set aside.
- Slide the cucumbers on a mandolin so they’re nice and thin. Toss the cucumbers and salt in a bowl, then let sit for about 10-15 minutes.
- Drain and squeeze as much of the water out of the cucumbers as possible, then toss with the sauce.
- Service with sesame seeds.