All Photos © Christine Elise McCarthy 2013
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Easy as can be and a nice side dish for sushi-themed meals. I bought about 2lbs of gorgeous ahi today so brace for the sushi recipes!
Japanese Cucumber Salad with Sesame Seeds
2 cucumbers (I used regular ones)
2 TBS sesame seeds (I used 1 each of black & white)
6 TBS rice vinegar (or more – to taste)
1 tsp sugar
1 tsp toasted sesame oil
2 tsp sesame oil (or just 3 tsp sesame oil if toasted is unavailable)
4 TBS scallions sliced thin & diagonally
2 TBS mint – chopped finely
S&P to taste
In a dry frying pan, toast the sesame seeds – shaking the pan a lot & being careful not to burn them – until they begin to golden – about 4 minutes. Set aside to cool.
Shave stripes into your cucumbers by peeling portions & leaving others with the skin on.
Halve them & scoop out the seeds. Using the finest blade setting on your mandolin or other slicer or with a knife – slice the cucumber into slices as thin as you can muster. Put in a colander & toss with 1 tsp salt & let drain for 10-15 minutes.
In a bowl – whisk the rice vinegar with the sugar & sesame oils. An another bowl, toss the drained cucumber with the sliced scallions, mint and toasted sesame seeds. Add the vinegar mixture & toss again. Add S&P to taste. Serve immediately.