I loved the way that this salad looked — thin ribbons of cucumber tossed with rice vinegar and sesame seeds. However, my husband felt that the delicate cucumbers were completely overpowered. He suggested that the cucumbers be halved, seeded, and cut into half-rounds before they are dressed with the vinegar. I have to give him credit, he is really starting to think about the technique used when cooking and the balance of flavors and textures. This is an easy recipe that is quickly made and can be done ahead if necessary. It will soon be cucumber season — try to use them in new and creative ways.
JAPANESE CUCUMBER SALAD (Serves 4)
- 2 medium cucumbers, or 1 large English cucumber
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds, toasted (see Tip)
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
~ from EatingWell.com ~