Sesame-Soy Cucumber Salad

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…

Ingredients

  • 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

Preparation

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

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