On Chicken Satay & Cucumber Salads

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


  1. Combine the rice vinegar, mirin, and soy sauce together. Set aside.
  2. 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.
  3. Drain and squeeze as much of the water out of the cucumbers as possible, then toss with the sauce.
  4. Service with sesame seeds.

One Comment Add yours

  1. Anne Smith says:

    Love this website design! Recipe looks yum too.


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