Scallion-and-Benne Cucumber Noodles
Photo: Hector Sanchez; Stylist: Buffy Hargett
Slice the cucumbers just until you reach the seeds, but no farther or the noodles become raggedy. Pair with fish or shrimp.
Yield: Makes 4 to 6 servings
- 6 large cucumbers
- 4 teaspoons kosher salt
- 2/3 cup thinly sliced green onions, green parts only
- 1/2 cup plus 2 Tbsp. rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- Toasted sesame seeds
- 1. Peel cucumbers; cut into thin strips using the julienne blade of a mandoline. (Yield should be about 8 cups.) Toss together cucumbers and salt, and drain in a colander 30 minutes.
- 2. Toss together green onions, next 3 ingredients, and drained cucumbers. Sprinkle with sesame seeds.
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