SESAME LEMON CUCUMBER SALAD
1/4 cup rice vinegar
2 tablespoons Asian sesame oil
1 tablespoon juice from 1 small lemon
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
3 medium cucumbers, sliced, salted and drained*
Whisk all ingredients except cucumbers together in medium bowl.
Add cucumbers; toss to coat. Serve chilled or at room temperature.
*HOW TO SALT AND DRAIN CUCUMBERS:
Peel, halve lengthwise, and scoop seeds from 3 medium cucumbers (about 8 ounces each). Stack halves flat side down; slice diagonally 1/4 inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. (See Quick Tips link at end of article) Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Servings: 4
Source: Cook's Illustrated magazine, July 1997
1/4 cup rice vinegar
2 tablespoons Asian sesame oil
1 tablespoon juice from 1 small lemon
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
2 teaspoons sugar
1/8 teaspoon dried red pepper flakes plus more to taste
3 medium cucumbers, sliced, salted and drained*
Whisk all ingredients except cucumbers together in medium bowl.
Add cucumbers; toss to coat. Serve chilled or at room temperature.
*HOW TO SALT AND DRAIN CUCUMBERS:
Peel, halve lengthwise, and scoop seeds from 3 medium cucumbers (about 8 ounces each). Stack halves flat side down; slice diagonally 1/4 inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. (See Quick Tips link at end of article) Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Servings: 4
Source: Cook's Illustrated magazine, July 1997
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