Sunday, April 1, 2012

Cucumber-Sesame Salad

So many cucumbers, so many cucumber salads. This one has a spicy kick to it though. I also upped the amount of red bell pepper garnish to give it more colour and more veggies.

One year ago: Baked Potato with Barbecued Beef
Two years ago: Cherry Tomato Pizza Margherita

Cucumber-Sesame Salad (from Seductions of Rice)

450g cucumbers
1 tbsp coarse salt
1 tsp grated ginger
2 tbsp rice vinegar
1 tbsp roasted sesame oil
1/2 tsp sugar
1/2 - 1 tsp dried chile pepper flakes
thin strips red bell pepper

1. Wash cucumbers. Trim off ends and cut lengthwise into quarters. Remove seeds. Cut quarters lengthwise into 3 or 4 slices and cut into 2" lengths. Place in colander, sprinkle on salt, and mix. Drain in sink for 20 minutes.
2. Rinse cucumber pieces with cold water, wrap in towel, and squeeze dry. Place in serving dish.
3. In small bowl, blend together ginger, vinegar, sesame oil, and sugar. Pour over cucumbers and toss to coat.
4. Sprinkle with chile flakes and add bell pepper.

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