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Asian Cucumber Salad


The Little Woman loves cuc's, especially farm fresh American Picklers, which are far superior to the tough skin American Slicers that come to us waxed and shrink wrapped -- no thank you.  (See Schneider's  "Veggies From A-Z" for the real scoop on cucumbers). This salad is a much more clean crunching and lighter tasting cucumber dish than our cucumber coulis.   Especially if made with a high quality soy sauce, such as the spoon-lickin-good  Ohara Hisakichi Shouten Soy Sauce, or something like it. 

The cucumbers for this salad may be peeled or partially peeled to look inviting, as shown above.  Then sliced in half lengthwise, scooped out and cut into slices 3/8" thick or less. (Use a mandoline if paper thin slices are preferred).

Asian Cucumber Salad
Yield:  10 or more servings, as a side dish 
See Abbreviations, if needed

3/4 C        "seasoned" rice vinegar (sugared)
1 C           water
1 T           sugar
1.5 T        soy sauce, high quality (use 1T if Kikkoman is all you have)
1 t             sesame oil (not more)
1/2 t          fresh ground pepper
4-5            cucumbers, of the short and thick variety 
2 T            sesame seeds, black or white, toasted

1.  Whisk together all the ingredients except the cucumbers and sesame seeds
2.  Peel or stripe the cucumbers
3.  Slice cucumbers in half lengthwise, scoop out the seeds and then cut into 3/8-inch slices
     (use a mandoline to cut paper thin slices, if preferred)
4.  Toss the sesame seeds in a dry, very hot, pan until they smell toasty - a minute of less (watch it!)
     Immediately transfer them from the hot pan to a cool container and set aside
5.  Combine sliced cucumbers and the dressing
6.  Cover and chill
7.  Add the sesame seeds before serving


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