Cucumber Salad with Pickled Ginger Dressing Yes, that free stuff that comes with sushi- there's no such thing as too much of a good thing. This zesty dressing has a lush pink appearance and keeps for weeks in the fridge. Dressing 1 cup organic or regular canola oil 1 container of pickled gimger 1/2 cup rice vinegar 1/3 cup sugar (or honey) Salad 2 large cucumber sliced thinly into ribbons or discs Salad greens (optional) black and white sesame seeds for garnish Preparation Wash and slice cucumbers, set in a mixing bowl. In a blender, place all dressing ingredients and puree for approx. 2 minutes until emulsified (smooth not separated) and frothy. Separate salad into individual bowls or a long serving platter, drizzle dressing over top and sprinkle with the sesame seeds. Cold Soba Salad Slippery soba, moist mango. This light refreshing crowd pleaser is an interesting alternative (or addition!) to the green salad when entertaining. Left-overs should be refrigerated and be eaten within 3 days. Dressing 1/2 cup organic or regular canola oil 1/4 cup soy sauce or tamari 2 cloves of garlic smashed 1 tablespoons chili flakes 3 tablespoons cooking sherry, or mild vinegar 1 tablespoon worcestershire sauce 2 tablespoons toasted sesame oil 2 garlic cloves, smashed 2 tablespoons honey 2 tablespoons water Salad 1 firm but ripe mango (julienne on a mandolin or thinly sliced and chopped) 1/2 pint cherry tomatoes sliced in half 1 firm but ripe mango (julienne on a mandolin or thinly sliced and chopped) 1/2 pint cherry tomatoes sliced in half ½ pound brown soba noodles ½ bunch chooped coriander 1 green onion, sliced on the bias Preparation Heat oil in a pan, add crushed pepper and garlic and sesame oil, remove from heat, cool and strain into the remaining dressing ingredients. Add soba noodles to 2 litres boiling salted water. Cook for approx. 5-7 minutes until noodles are soft and plump. In a colander, rinse with cold water and drain. In a large mixing bowl, combine noodles dressing and remaining ingredients and refrigerate for one hour to half a day until ready to serve. Note: if salad isn't sufficiently moist (the noodles continue to absorb the moisture) after refrigeration, mix in approx. 1/3 cup fruit juice such as apple to refresh the salad