Asian Cucumber Spinach Salad

Serves 4

Danielle

ingredients

1/3 cup water (eyeball it)
3 tablespoons white wine vinegar (eyeball it)
1 tablespoon vegetable oil
1 tablespoon sugar
1 clove garlic, crushed and peeled
3 1/4-inch-thick slices fresh ginger
1 teaspoon crushed red pepper flakes (1/3 palmful)
2 teaspoons Tamari (dark soy sauce)
1 small red, white or Spanish onion, thinly sliced
2 English (seedless) cucumbers, trimmed of ends, cut in half lengthwise then thinly sliced on an angle
1 pound baby spinach, washed thoroughly
Salt and pepper, to taste

1
Place the water, vinegar, vegetable oil, sugar, garlic, ginger, crushed red pepper flakes and Tamari (eyeball it) in a small saucepot over medium-high heat. Bring up to a bubble and simmer for one minute. Remove the saucepot from the heat and discard the garlic and ginger.
2
Place the sliced onions in a salad bowl and pour the hot mixture over them. Let sit until cool.
3
Add the cucumbers and spinach to the salad bowl, toss to combine and season with salt and pepper, to taste.

Source: Danielle