Thai Cucumber Mignonette
Oysters are the ultimate date night treat and they go perfectly with this zesty Thai Cucumber Mignonette recipe. Pair it all with a bottle of Tidal Bay and you have yourself the ultimate night in!
|1/4||cucumber, peeled, seeds removed, and minced or shredded|
|1/3 c||rice wine vinegar|
|1 tbsp||lime juice|
|1/4 tsp||lime zest|
|1 tbsp||red onion or shallot, minced|
|1-2||Thai red chilis, minced, remove seeds if desired|
|2 dashes||fish sauce|
Preparation time: Around 15 minutes
- Combine all ingredients.
- Serve with freshly shucked oysters and enjoy!
Local Source Guide
Tidal Bay Wine: L’Acadie Vineyards, Avondale Sky Winery, Benjamin Bridge, Blomidon Estate Winery, Fox Harb’r Resort, Gaspereau Vineyards, Grand Pré Wines, Jost Vineyards, Luckett Vineyards, Lightfoot and Wolfville, Mercator Vineyards, Planters Ridge Winery, Sainte-Famille Wines, Petite Riviere, Casa Nova Fine Beverages.
Recipe and photography provided by: Chef Danielle Duguay
Photography provided by: