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Japanese Cucumber Salad

27 Aug

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“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 ;)

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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.

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Stir in the vinegar, sugar, salt, and red pepper.

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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.

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Stir the seeds in last and let the salad marinate in the fridge for at least an hour.

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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!

- Kelsey

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3 Comments

Posted by on August 27, 2013 in Perfect Pairs

 

Tags: , , , , , ,

3 responses to “Japanese Cucumber Salad

  1. Just A Simple Guy

    August 27, 2013 at 8:24 PM

    nice. Well for me, I did it slightly differently. Still using the Japanese cucumber, sliced thinly,.. then I add a little olive oil, a bit of soy sauce and a pinch of sugar. Mix it well and then into the fridge (to let it seasoning adsorb into the cucumber) and when take it out when I want to eat it. =)

     
    • strawberrymintsays

      August 27, 2013 at 8:47 PM

      Oh yum! I’ve never thought of adding soy sauce. I bet sesame oil would be good too. Thanks for stopping by :)

       
      • Just A Simple Guy

        August 27, 2013 at 10:21 PM

        oh yes.you are right!!. sesame oil is better than olive oil on the smell. haha I got confused on that.

         

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