Last week, Jonah and I made a delicious dinner of this Japanese cucumber salad and Korean marinated beef (to be seen in an upcoming post). This salad was so incredibly simple and delicious. It would be perfect for a summer dinner. It’s very refreshing. But we had it in the winter and it was still so crazy good that I couldn’t stop eating it.
2 medium cucumbers (or 1 large English cucumber) We bought the sesame seeds in the bulk section at our grocery store (we needed a bunch for the beef too, so it made sense) and you can just toast them in a dry pan over medium heat. Keep an eye on them though, because they can burn quickly. Peel the cucumbers leaving alternating green stripes of the peel. Slice them in half lengthwise and scoop out the seeds. Now, using a food processor, sharp knife, or one of those mandolin things if you’re one of those people, slice your cucumbers into very thing slices. Think paper thin. Lay your cucumber slices out on a double layered paper towel or a dishtowel to absorb some moisture while you whip up the dressing. Combine the rice vinegar, sugar, and salt in a bowl, making sure to stir it up to dissolve the sugar. When you’re ready to serve, add the sesame seeds and cucumbers, and toss to coat. Serve!Japanese Cucumber Salad
Ingredients
1/4 cup rice vinegar
1 tsp sugar
1/4 tsp salt
2 Tbl toasted sesame seedsInstructions