Cooling cucumber salad perfect for hot days and late night snacks. Cucumber pieces tossed with sesame oil, seasoned rice vinegar and chili flakes.
Can someone please tell me why it’s 60F and drizzly here in Sacramento at the end of May?
For my Memorial Day BBQ, we huddled around the fireplace while the brave (or those more appropriately dressed for the weather) manned the grill.
For those of you finding yourself in the sweltering heat and looking for some cooling down, I can recommend this Cucumber Salad, a recipe courtesy of a certain tall, dark and handsome Frenchman. (thanks dude!)
It’s actually good any time of the year; We like it for a light late night snack while watching Poirot or the Pink Panther.
Sesame cucumber salad
Optionally add some thinly sliced basil, Thai basil or Vietnamese basil work best, although regular Italian basil works too!
ingredients
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2 medium sized cucumbers (about 1 pound total)
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1/2 teaspoon Salt
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2 teaspoon roasted (dark) sesame oil
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2 tablespoon seasoned rice vinegar
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6 basil leavesthinly sliced (optional)
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1/2 teaspoon red chilli flakes
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2 teaspoon toasted sesame (Optional)
method
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peel cucumbers. Cut them lengthways into quarters. (If the seeds are bitter, scrape out the seeds and discard them.) Again, slice the cucumbers crosswise into 1/2-inch-thick pieces.
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Place cucumbers in a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.
| nutritional information (per serving) | |
|---|---|
| 50 | calories |
| 3g | Fat |
| 5g | carbohydrates |
| 1g | protein |
