Cucumber Spring Rolls

These cute little guys are perfect for lunch or a snack. I get tired of eating salads for lunch at work so one day I decided to throw these rolls together. They turned out great. My son also enjoyed eating them as they were more “fun” than most of the things we have for lunch. Serve these with some ranch dressing or try my Asian Sesame dressing (found with this salad). They are also just fine by themselves. Depending on how thick you slice your cucumber, this makes about 6 rolls.

1 large cucumber

2 radishes
4 baby carrots
1/4 cup cabbage

• Using a mandolin, slice the cucumbers lengthwise (about 1/8” thick). Discard the slices with a lot of seeds, if desired.
• Chop radishes, carrots and cabbage into thin strips.
• Place a slice of cucumber on a cutting board and sprinkle on radishes, carrots and cabbage.
• Carefully roll up cucumber slice and secure with a toothpick.
• Don’t fill the slices too thick or they won’t roll very well.

Cucumer Radish Salad

If you haven’t noticed by my posts so far – we have an abundance of cucumbers. My plant finally put on but it was late. It’s been a solid summer for cucumbers. Anyway – this side is a crisp, cool, refreshing salad that’s very easy to throw together and looks good enough to take to a BBQ.

1 large cucumber

4 small radishes
1 small bell pepper
¼ cup olive oil
¼ cup white wine vinegar
½ tsp ground peppercorns
¼ tsp finely minced garlic
¼ tsp salt

• Using a mandolin, thinly slice cucumber, radishes and bell pepper.
• In a small bowl, whisk together oil, vinegar, peppercorns, garlic and salt.
• Combine vegetables in a bowl and drizzle dressing over salad.
• Refrigerate for about 30 minutes before serving.