Cucumber, Wasabi and Fresh Ginger Salsa |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Tone down the spiciness if you wish by reducing the amount of ginger and wasabi. This is spicy-I've warned you. For a chunkier consistency, omit the yogurt. Ingredients:
1/2 cucumber, peeled, de-seeded and diced small |
1 tablespoon fresh ginger, finely grated |
1/2 lemon, juice of |
1 tablespoon extra virgin olive oil |
1/2 tablespoon soy sauce |
1/2 teaspoon wasabi paste (*more or less to taste) |
2 teaspoons honey, slightly softened a few seconds in microwave |
2 green onions, green and white parts, finely sliced |
1/2 cup greek yogurt (optional) or 1/2 cup nonfat plain yogurt (optional) |
green onion, slices |
black sesame seed |
Directions:
1. *available at Asian markets.
2. Mix all ingredients together in a bowl. Taste and adjust seasoning.
3. Garnish with few slices of green onion and black sesame seeds if desired.
4. Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!
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