This quick pickle was inspired by Japanese cucumbers dressed in sesame oil, salt and sesame seeds. Joanne Chang and her mother created the recipe together, and it's now a customer favorite at Myers + Chang.
3 seedless cucumbers, chilled in the freezer for 10 minutes
1/2 cup toasted sesame oil
1/3 cup rice vinegar
1/2 cup sesame seeds
1/2 teaspoon crushed red pepper
4 scallions, coarsely chopped
How to Make It
Cut the cucumbers lengthwise into eighths, then cut them crosswise into 2-inch-long sticks. In a large bowl, combine the sesame oil, vinegar and a large pinch of salt. Add the cucumbers and toss well. Let stand for 10 minutes, tossing a few times.
In a mini food processor, combine the sesame seeds, crushed red pepper and 1 1/2 teaspoons of salt. Process until the sesame seeds are coarsely chopped. Add half of the mixture to the cucumbers and toss well. Arrange the cucumbers on a platter. Sprinkle with the remaining sesame seed mixture and the scallions and serve.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.