Sesame Cucumber Salad

Since it's been so hot and humid lately, I wanted to make something cool. I figured cucumbers would be good, but I wasn't sure exactly how I wanted to prepare them. When I saw this recipe on Simply Recipes, it reminded me of a similar dish my mother used to make, so I thought I would give it a try. Plus, it's so simple and straightforward giving it at least a try was a no brainer. I threw in some chili flakes, but you could easily eliminate that if you wanted something completely cooling. The sesame oil, vinegar, and of course, cucumbers are what give this dish a cooling and flavorful taste profile. In fact, if you wanted, you could eliminate all the materials except sesame oil, vinegar, and cucumbers. It wouldn't taste as good, but it'd be far from bad. It also tastes just as good, if not better the day after, when the flavors have had a chance to mingle and mix.

What's your favorite version of cucumber salad?

Sesame Cucumber Salad

by CJ Huang

A quick sesame cucumber salad, flavored with sesame oil, enhanced with vinegar, and spiced up with chili flakes.

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 2-4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
311 grams	11 ounces		1	cucumber, sliced and quartered
		2 tablespoons		sesame oil
		2 tablespoons		vinegar	I used rice vinegar but any should work, although I would not recommend plain white vinegar.
		1 teaspoon		chili pepper flakes
		1 teaspoon		soy sauce

Methods:

1. Gather all materials. Combine and shake the materials together. Serve cold. This dish can actually taste better after it’s sat around for a bit so all the flavors have time to mingle.

Shared with: Wonderful Wednesday, The Wednesday Showcase, Waste Less Wednesday, What's Cookin' Wednesday, Creative Ways, Foodie Friends, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Happiness is Homemade, What's For Dinner?, Nifty Thrifty Sunday, Sustainable Sunday, Turn It Up Tuesday