As in “Cool as a…”July 18, 2011
This dish, from the Hannaford Supermarket magazine, is certainly one of the least complex and time-consuming recipes we’ve ever posted, but it is pretty gosh darn delicious, if you’ll pardon my language. The sesame oil aroma is a nice match with the tangy vinegar and subtle spice of the red pepper flakes. You can buy toasted sesame seeds, or toast them yourself. It’s a refreshing accompaniment to any dish on a warm summer evening. Enjoy!
Sesame Cucumber Salad
1 tablespoon sesame seeds
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
1/8 teaspoon crushed red pepper flakes
2 medium cucumbers, peeled, halved lengthwise
Toast sesame seeds: place seeds in a small nonstick skillet over medium-high heat. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until golden. Transfer seeds to a plate to cool. In a medium bowl, combine vinegar, sugar, sesame oil, and red pepper flakes. Thinly slice the scallion and stir in. Remove seeds from cucumber and slice thinly, crosswise. Add to the vinegar mixture and toss to coat. Cover and refrigerate until ready to serve. Sprinkle sesame seeds on top. Eat!