Pungent Cucumber Salad with Black Sesame and Ginger
Serves 6
30 minutes or fewer
“The first time I had this dish it was a revelation of flavors because I’d never really cared for cucumbers before,” admits Dale Kent. You can also add shredded carrots with soaked, washed wakame. Serve over a bed of lettuce or arugula—the sauce will dress the greens. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.
- 1 lb. cucumbers, thinly sliced (3 cucumbers)
- ⅓ tsp. salt
- 4 Tbs. rice wine vinegar
- 1 Tbs. low-sodium soy sauce
- 2 tsp. mirin or ½ Tbs. sugar
- 2 tsp. grated fresh ginger
- ¼–½ tsp. red pepper flakes
- 1 tsp. toasted black sesame seeds
at a glance
Beautiful, delicious and simple. I like sweet zing and subtle heat of the dressing so much that I frequently make it (rice vinegar through red pepper flakes) with the addition of a teaspoon of toasted sesame oil and use it for a dressing for green salads or toss it with soba noodles, carrots and cucumbers (vegetables cut into matchstick size pieces)for a cold noodle salad sprinkled with the sesame seeds.
Denise - 2009-12-10 16:45:48