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