“I’ve always wanted to visit Asia.”
You could ask any of my friends and they would tell you how much I love just about anything Asian. The culture amazes me and the food is my absolute favorite. One of my best friends is from South Korea, and I’m dying to take a trip with her. She’s introduced me to a lot of food that I never thought I’d enjoy, and now I even know how to say a few words in Korean
Here we are on my 21st birthday this year.
So one thing I get every single time I go to an Asian restaurant is seaweed salad. I’d definitely say it’s not the most visually appealing dish, but it sure is tasty. Tender seaweed with a sweet and sour bite tossed with yummy sesame seeds. So good! But where’s a girl to get seaweed around here? And how on earth am I supposed to get my friends to eat this stuff?
My alternative was this cucumber salad. Similar flavor to the seaweed salad but with more of a cool crunch and spice from red pepper flakes. It also looks a bit more appealing than stringy green seaweed.
Here’s what you’ll need:
4 small Persian cucumbers (or 2 medium cucumbers), thinly sliced
1/4 cup of rice vinegar
1 1/2 teaspoons of sugar
1/4 teaspoon of salt
1/2 – 1 teaspoon of red pepper flakes
2 tablespoons of sesame seeds, toasted
Slice the cucumbers with a mandolin or a sharp knife no more than 1/8 inch thick.
Stir in the vinegar, sugar, salt, and red pepper.
Toast the sesame seeds over medium high heat in a dry skillet for a few minutes, or until the seeds just start to turn brown.
Stir the seeds in last and let the salad marinate in the fridge for at least an hour.
Eat chilled with light flaky fish or teriyaki vegetables. You could also do as I did the other night and just eat a huge bowl of this stuff by itself for dinner. Totally OK.
Happy Tuesday, everyone!