Ingredients
- 1 tablespoon sesame seeds (black or white sesame seeds)
- 1 pound cucumber (Japanese cucumber, peeled, halved, lengthwise and seeded)
- 1/2 teaspoon kosher salt (to taste)
- 3 tablespoons rice vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 2 tablespoons scallions (thinly sliced diagonally)
- 1 tablespoon fresh shiso leaves (or mint, thinly sliced)
- Freshly ground pepper, to taste
How to Make
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Step 1: Put the sesame seeds in a dry small fry pan, set over medium-low heat and toast the seeds, shaking the pan frequently, until golden brown, about 5 minutes. Transfer to a plate and let cool.
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Step 2: Alternatively, put the seeds in a mesh spice toaster and hold it about 5 inches above a medium gas flame on the stovetop; do not place your hand too close to the flame. Shake the seeds in the toaster until golden brown, 30 to 45 seconds. Transfer to a plate and let cool.
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Step 3: Using a mandoline or a sharp knife, cut the cucumber into 1/8-inch slices. Transfer to a colander, sprinkle with the 1/2 teaspoon salt and let stand for 10 minutes.
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Step 4: In a small bowl, whisk together the vinegar, sugar and sesame oil.
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Step 5: In another bowl, combine the cucumber, scallions, shiso and sesame seeds. Add the vinaigrette and stir to combine.
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Step 6: Season with salt and pepper.
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Step 7: Serve the salad at room temperature or chilled.
We hope you enjoy this recipe!
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