Tuesday, March 22, 2011

Asian Cucumber Salad

I'm in Thailand now, but leading up to my trip, I've a)been watching what I eat and b) been feeling very inspired by anything to do with Asia.  Here's a recipe that I cheffed up out of the Food & Wine Cookbook.  It made a lot of cucumbers and I portioned them out for weekday snacks.  It's actually Joann Chang's recipe, so I knew it had to be good!

Asian Cucumber Salad
  • 2 cucumbers, sliced
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 1/2 tsp kosher salt
  • 1/2 teaspoon crushed red pepper
  • 4 scallions

See food porn - 2011 F&W cookbook..... yum.
Start by chopping up your cucumbers.  The recipe calls for spears, just like pickles, but I like cucumbers that are thin and sliced on the horizontal. I also put my cucumbers in the freezer for 10 minutes to firm them up a bit.  The recipe suggested it and I didn't think it was a bad idea.  ??

Mix the sesame oil and rice vinegar together in a bowl.  Whisk well.  Taste test.  This will be a matter of preference.  I preferred mine to have a bit of a tangy, vinegar-y flavor, so I added a bit more rice vinegar.  If you like it sweet, you could also mix in a bit of sugar to balance out the tangy vinegar.  Toss the dressing in the bowl with the cucumbers.

In a food processor, mix salt, sesame seeds and red pepper.  Process until fine.  I have to admit, next time I would skip this step.  My seeds were tiny and it didn't really process like it should have.  Nor did I think it really affected it at all in the end.

Add mixture to cucumbers.  Add in a bit at a time, so you don't overwhelm the cucumbers.  I think I only ended up using half of mine or so.

Top with scallions and serve!  I portioned mine out into fours for a quick roughly 100 calorie snack at work!

1 comment:

  1. I love cucumber salads at Asian restaurants. Sometimes they have a hint of sweetness so I might try this with a dash of sugar. Looks great!