Cucumbers With Soy-Sesame Dressing |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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This is a refreshing, Asian inspired cucumber salad. I got this from the Williams Sonoma Cooking from the Farmers Market cookbook. The sugar listed in the ingredients list was not in the original recipe, but I added it to suit my taste. Cook time is maximum marinating time. Ingredients:
2 tablespoons sesame seeds, toasted |
2 tablespoons rice wine vinegar |
1 tablespoon peanut oil |
1 tablespoon soy sauce |
1/2 teaspoon sesame oil |
1/2 teaspoon crushed red pepper flakes (optional) |
1/2-1 teaspoon sugar (optional) |
2 medium cucumbers, slices paper thin |
1/4 cup minced red onion |
2 tablespoons fresh cilantro, chopped |
Directions:
1. In a bowl, combine the rice vinegar, peanut oil, soy sauce, sesame oil and crushed red pepper and sugar (if using) and whisk well.
2. Add cucumbers and red onion, and toss them in dressing.
3. Cover and refrigerate for an hour or up to 24 hours.
4. To serve, sprinkle with toasted sesame seeds and chopped cilantro.
5. Can be served chilled or at room temperature.
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