Easter: Sesame Cucumber Salad

This is so profoundly easy that it might not even count as a salad. It is literally just cucumbers and carrots with a dressing. But it’s really nice, light and springy, and seriously the longest-taking part about it is julienning the carrots (and apparently you can buy those pre-julienned? I am proud to say I julienned my own carrots!). So if you’re in the market for something speedy, this is your pal.

The recipe came from the famed White on Rice Couple, and the only thing I changed was that I didn’t have grapeseed oil on hand for the “clean tasting oil” and wasn’t about to buy a new oil just for one dish. I crossed my fingers and hoped that canola oil was clean-tasting enough; I felt that it was, in that you couldn’t taste it at all.

Sesame Cucumber Salad

1 lb cucumbers (which was one cucumber for me! It wasn’t even a monster cucumber, which I found surprising), peeled and sliced thinly
1 carrot, julienned
1 tbsp neutral-tasting oil – I used canola, the original recipe recommended grapeseed… whatever suits you
2 tbsp rice vinegar
2 tsp sugar
1 tsp sesame oil
2 tsp soy sauce
sesame seeds

Put the cucumbers and carrots in a bowl.
Whisk together everything else but the sesame seeds in a separate bowl.
Toss together the dressing with the veggies.
Sprinkle the sesame seeds overtop.
Refrigerate for at least a couple of hours if not overnight.

Fresh, light, springy – it worked really well along with a big family dinner.

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