You are here: Seasoned Cooking » All Issues » October 2009 Issue » This Article » Page 1
 
October 2009 Issue
Cucumber Salad
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.

The Vegetarian Resource Group

We have vegetarian and vegan recipes, vegetarian and vegan nutrition information, vegetarian and vegan cookbooks, Vegetarian Journal excerpts, vege...

MinuteMeals

Minutemeals.com provides 20-minute recipes for delicious, nutritious, home-prepared meals. Every recipe includes a full shopping list and instructi...

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...
Welcome to Seasoned Cooking and to Phil's International Flair!

This year's garden produced an abundance of tomatoes and cucumbers. Friends and neighbors alike were able to benefit from the yield from my garden this year. The tomatoes are relatively easy to process and store for future use. I have dried them and canned them, made tomato sauce and still have more than I can possibly use.

The cucumbers, however, are best eaten fresh. After researching many recipes that include cucumbers, I came upon this nice little gem for a cucumber salad that I modified to suit my own taste. It literally takes only minutes to prepare and is an excellent addition to a meal. Try it and you won't be disappointed.

Now, on to the recipe! Be well, and good eating!

 

Cucumber Salad

This recipe goes very well with Japanese cuisine, but also fits in with other types of cuisine. This salad is deceivingly rich and tasty given its simplicity. Select a fresh cucumber for this recipe. Also, select roasted sesame oil which is much darker and flavorful than the lighter sesame oil. This will make a big difference in the final product. I would not recommend substituting any other type of oil unless it happens to be a very flavorful oil.
  • 1 cucumber, seeded, peeled and thinly sliced
  • 1 tsp. sesame seeds
  • 3 Tbsp. rice vinegar (white vinegar may be substituted)
  • 1 Tbsp. sugar (or 2 tsp. honey)
  • 1 tsp. roasted sesame oil
  • pinch of sea salt (optional)
  • Butter lettuce leaves
  • 1 tomato, sliced (optional)
  • 1/4 carrot, grated (optional)
Prepare the cucumber by slicing lengthwise and scooping the seeds out with a spoon. Peel the cucumber and slice thinly (you can use a knife, mandolin or grater for this). Toss briefly so that the slices are not all stuck together.

In a small bowl, mix the rice vinegar, sugar (or honey) and roasted sesame oil. A little salt may also be added to this simple vinegar and oil dressing.

To plate, arrange 3 or 4 butter lettuce leaves on a small salad dishes or bowls to caress the cucumber slices. In the center of the lettuce place a serving of the sliced cucumber. Drizzle each salad with a teaspoon or two of the dressing or serve the dressing at the table. A little of this dressing goes a long way as it is deceptively rich. Finally, garnish the salad with a sprinkling of sesame seeds.

Optional plating variations can include a slice of tomato under the cucumbers, a little freshly ground pepper, or a little grated carrot on the top for additional color. Enjoy!

  • Yields: 4 to 6 servings
  • Preparation Time: 10 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.