Cucumber Salad with Rice Wine Vinegar
"This is a nice, light salad, similar to a Japanese sunomono salad. Prep time does not include setting time"
photo by Derf2440
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 teaspoon toasted sesame seeds
- 2 medium cucumbers, peeled or partially peeled,halved,seeded,and sliced crosswise
- 2 tablespoons rice wine vinegar
- 1 tablespoon distilled white vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon kosher salt
directions
- In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
- Cover, and refrigerate for at least an hour.
- Sprinkle with the toasted sesame seeds just before serving.
- Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise.
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Reviews
-
So Yummy! My husband said this is definitely a keeper! Still good the 2nd or 3rd day if there's any left! All I had on hand was seasoned rice vinegar with red pepper so I used that. Also added onions & green peppers from the garden. Omitted the sesame seeds but will try that next time. Many thanks for posting! -
This is the way I've been making cucumber salad all these years until I found Recipezaar. Who knew there were so many ways to make cucumber salad? But I love the crunchiness of this one! I go back to this recipe to this day. Thanks for posting. -
Very good, very crisp and crunchy! Mine were in the fridge for about 3 hours, when I took them out to serve them I drained them first, there was quite a lot of cuke liquid. I will be making these again and probably often during the summer, very refreshing. Just made about a quarter of the recipe this time, wish I had made more! thanks for posting. -
This one of our favorites. We add red onion, tomato and triple the amount of vinegars. Thanks! -
Substitute thin sliced zuchini for a really pleasant surprise.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
