If you have cucumbers planted in your garden, this salad is a lovely, fresh way to use some of that bounty.
Many cucumber salads are done with cider vinegar or have a sweeter taste to them. This is a more asian-flavored salad. I found the recipe HERE.
I added a component and didn't bother to peel or dice the cucumbers. You may want to remove the seeds if you have very large seeds, but typically garden cucumbers are picked before the seeds get large and bitter. If you are using storebought, you may want to seed them.
Sesame Cucumber Salad
2 medium cucumbers, sliced
1 teaspoon salt
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1/2 teaspoon red chili flakes (or to taste)
1 tablespoon toasted sesame seeds
Wash and slice the cucumbers. Place them in a bowl and add the remaining ingredients, through chili flakes. Toss to coat.
To toast the sesame seeds take a pan and put it on low-medium heat on the stove. Add the sesame seeds (can be found in the spice aisle) to the dry pan. Keep your eye on them and swirl the seeds around in the pan to prevent over browning or burning. DO NOT USE A HOT PAN! The seeds will start popping like popcorn and burn instantly. Once your seeds have turned a nice golden brown color, this will take a few minutes on low-medium heat, add them to the salad.
As I said in yesterday's post, I used some of the leftover salad to top my lunch! The pic above is some chopped romaine, topped with leftover grilled salmon and leftover sesame cucumber salad. I used some of the cucumber salad dressing to drizzle over the top of this salad.
YUM! Very tasty!
Do you have a favorite, cool summer salad? Let me know in the comments!
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