Simple Zen Cucumber Salad
Thomas Butcher
The humble cucumber takes on passion and bite with sweet honey and acidic rice vinegar. Simplicity is the key to this side dish that makes the perfect companion for a spicy main.
Dressing
3 Tbsp (45 mL) rice vinegar
3 Tbsp (45 mL) liquid honey
1/8 tsp (0.5 mL) sesame oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
Salad
2 large field or English cucumbers
3 Tbsp (45 mL) sesame seeds, toasted
To make dressing: in large bowl, whisk together vinegar and honey until honey dissolves. Add remaining
dressing ingredients and whisk until well combined. Refrigerate until cucumbers are ready to be dressed.
Carefully peel cucumbers in long strips to create alternating white and green stripes along their length. Slice cucumbers in half lengthwise and scrape away seeds with the round of a spoon.
Using a mandoline, vegetable peeler, or sharp knife, cut cucumbers into long, thin slices and place on paper towel to drain excess moisture. Gently pat tops with paper towel, and let sit.
Toast sesame seeds in dry frying pan over medium heat, stirring constantly until they begin to brown. Let cool.
Add cucumber slices and sesame seeds to dressing bowl and gently toss. Divide among plates and serve immediately.
Serves 6.
Each serving contains: 87 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 16 g total carbohydrates (13 g sugars, 1 g fibre); 52 mg sodium
source: "Simple Spring Salads", alive #367, May 2013
