28 June 2008

{japanese cucumber salad}

When the heat of summer is intense, the only thing I truly crave are light salads and fresh veggies. This Japanese Cucumber Salad does just the trick!

I serve cucumbers for dinner, about 3 times a week. And sometimes more. We love them. But, sometimes, it's nice to break of the flavor a bit. As my husband loves most any and all Japanese food, this is the perfect summer treat.


* 2 medium Cucumbers...or 1 large English Cucumber (Which I prefer) *1/4 C rice vinegar *1 t sugar *1/4 t salt *2 Tbl Sesame seeds toasted (see below)

*Peel cucumbers in half lengthwise; scrape seeds out with a spoon. Cut into thin-thin slices (with sharp knife or food processor). Place in a double layer of paper towels and squeeze out any excess moisture.

*Combine vinegar, sugar, and salt. Stir till dissolved. Add cucumbers and sesame seeds. Toss well to combine!


To toast Sesame Seeds:

Put them in a dry skillet on low. Stir seeds constantly till golden. (About 2 minutes.)


(**recipe and photo courtesy

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