1 Hothouse cucumber quartered and sliced (I like these because they are seedless and the rind is not bitter, which saves peeling time and adds extra vitamins and minerals for healthy poetic skin, hair and bones)
1 small onion thinly sliced
3 plum tomatoes quartered and sliced
3-4 radishes thinly sliced
¼ TSP Celery Salt
Fresh Cracked Pepper
3 TBS Olive Oil
1 TBS Rice Wine Vinegar
2 TSP Dark Corn Syrup
Dash or two Allspice
Dash or two Cinnamon
Dash or two Nutmeg
In a large bowl combine cucumber, tomatoes, onion and radishes. Mix well. Add salt, pepper and celery salt and toss together. I don’t give any measurements for salt and pepper, add to your taste.
In a separate bowl whisk together olive oil, vinegar and corn syrup slowly add allspice, nutmeg and cinnamon. Go easy, these can easily overpower the dish. Whisk well to ensure there are no spice lumps or someone will get a big blast of flavor.
Add dressing and toss until salad is well coated with the dressing. I like to let the salad rest in the fridge for an hour or two to let the flavors marry together and for the onions to become limp. Adjust seasoning if necessary before serving.
Options…I would have liked to add some fresh well minced ginger, but I was fresh out. The daring among you might try switching out the corn syrup for molasses, though I would probably cut the amount in half if I used molasses. Oh…and some diced jalapeno pepper couldn’t hurt.