Prep 10 mins
Cook 0 mins
I don't really remember where I got this recipe; off the internet somewhere, I'm sure. This tasty little salad is just the thing to cool you off in the summer; very refreshing, and so quick and easy. Just remember if you're sensitive to cucumbers (I am) try to use the "burpless" varieties.
- 2 tablespoons white vinegar
- 1 tablespoon sesame oil
- 1⁄8 teaspoon dry mustard
- 1⁄4 cup soy sauce
- 1⁄4 teaspoon Tabasco sauce
- 2 cucumbers
- 1 tablespoon toasted sesame seeds
- In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
- Stir until completely combined.
- Thinly slice your cucumbers.
- Combine the cucumbers and dressing mixture.
- Sprinkle with toasted sesame seeds.
Fantastic side that goes with many main courses. The flavor of this dish hits all over your mouth. A salty beginning, cool fresh middle and a good heat at the end. Definitely use rice vinegar over white. To kick it up even more use 1/2 tsp red pepper flakes, 1/4 tsp cayanne, and 1 or 2 cloves of garlic. Tastes like a cucumber Kimchi.
I absolutely love the flavor of sesame oil, so just had to try this and I was not disappointed. Since there's only 2 of us, I did cut the recipe in half. I also am not fond of a watered down dressing, so I squeezed out as much water as I could out of the English cucumber that I used. Delicious! :)
Great tasty recipe which has the added bonus of being quick and easy to make. In addition to adopting some of the suggestions (rice vinegar, red pepper flakes and green onions), I substituted lite soy sauce to reduce sodium without impacting taste. This was a big hit at a potluck dinner with about 12+ hungry women!