Sesame Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

1/2 carrot (peeled and shredded)

1 tablespoon white sesame seeds (toasted)

3/4 tbsp. light soy sauce

1 1/2 tbsp. rice vinegar

2 tsp. sesame oil

1/2 tsp. sugar

Small pinch of salt, plus more for drawing out water from the cucumber

Methods:

1. Prepare the cucumber: Wash and slice the cucumber very thinly or use a mandoline.  Place the sliced cucumber in a colander set over a bowl.  Sprinkle with salt and let sit for at least 20-30 minutes to draw out excess water.
2. While cucumbers are draining, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar and a small pinch of salt.
3. Rinse and drain cucumbers:  Thoroughly rinse the salted cucumbers under cold water to remove the excess salt.  Squeeze gently to remove as much water as possible.  Pat dry with paper towels.  This KEY step is to prevent sogginess.
4. Combine ingredients:  In a medium bowl, combine the drained cucumbers, shredded carrot, toasted sesame seeds.
5. Dress the salad: Pour the prepared dressing over the vegetables.  Toss gently to coat everything evenly.
6. Serve:  Serve immediately for the best texture.  The salad is still good if it sits for a short while, but for ultimate crispness, enjoy right away.

This delicious cucumber recipe is adapted from 'Easy Dessert Recipes' with a slight adjustment to suit my cooking preference.