I have mentioned previously about my obsession with cucumber cocktails…but I failed to mention that I am pretty much just obsessed with cucumbers in general. I am the only one in my house that likes them, and I can easily eat an entire cucumber in one sitting – easily. I love how easily they take on a marinade – and how just a little bit of seasoning can go a long way.
I remember when we lived in Denver (the sunniest place on earth) and my husband was just in the beginning stages of his gardening passion – he would basically grow anything. He decided to try cucumbers, and little did he know they would grow like weeds. He hates cucumbers, so luckily for me, I had loads of them all summer long. He tried to eat them and tried to like them, but just couldn’t do it. That was the last year we grew cucumbers – he decided he couldn’t waste the space on something he didn’t like. Also – aside from eating them raw, I have to admit, zucchini is much more versatile. You can bake, cook, roast, grill, pretty much do anything with zucchini – they are just as easy to grow – and my husband loves them.
I saw this recipe in Cooking Light - and it looked so good, I had to make it – and eat it – all of it – by myself. It was really no trouble though, the entire dish was gone in a matter of minutes. It was super easy – and would be delicious alongside some grilled chicken or steak. So give it a try, and don’t be like me – wait a day before eating – it actually gets better the longer you wait…
- 1 1/2 tablespoons sesame seeds, toasted
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon hot water
- 1 teaspoon crushed red pepper
- 2 teaspoons dark sesame oil
- 4 cups thinly sliced seeded cucumber
Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.
For a printer-friendly version of this recipe, please click here: Sesame-Soy Cucumber Salad