This easy 5-ingredient, Asian-inspired cucumber salad recipe is a great way to enjoy summer's harvest.
1 English cucumber (12 oz).
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar
1 tablespoons toasted sesame seeds
How to Make It
Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.
Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
This was really good - I like to 'adjust' recipes on-the-go. Today I felt like something oriental/Asian. Doubling the amount of cucumbers, I sprinkled 1 T.Quick Process Pickle Mix (Mrs. Wages) over sliced pickles. Following recipe, after squeezing out excess moisture, I added 1 t. minced garlic, 1/2 large onion, ringed, 2 T. seasoned rice vinegar, 1 T. Saigon Sizzle Stir Fry Sauce (House of Tsang. splash of olive oil, and 1/2 c. chopped peanuts. Exquisite!
This is a very basic cucumber salad, but it is tasty. I like the fact that the dressing allows the flavor of the cucumber and dill to shine through. You can read my full review at Taking On Magazines: http://bit.ly/190bGWY
The flavor of the dressing was so delicious. Instead of the distilled vinegar I used 1 tablespoon apple cider vinegar and 1 tablespoon balsamic. I cut the amount of sesame oil in half. The dressing would also be good on a salad!
Delicious use for all the cucumbers that seem to be ready for harvest at the same time. I didn't have any problem with the sesame oil being too strong...it just tasted nice n' Asian. I used white wine vinegar instead of just white because I didn't have the cheap stuff on hand. I would definitely recommend this recipe.
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