Wednesday, July 22, 2009
Japanese Cucumber Salad
I have developed a real love for Japanese food. I am a beginner with this type of cuisine and am just starting to try new things. One thing I tried recently at a local restaurant and loved was cucumber salad. For some reason it popped in my head last night and I knew I had to make it today. John and I agreed that this recipe was so close to the salad we got from the restaurant. I halved the recipe and it was perfect for the two of us as a side dish. Delicious and refreshing- a real must try!
Source: Eating Well
2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see tip below)
1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
TIP: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
** 0 points per serving