Recipes

Sesame Lemon Cucumber Salad

Serves 4 as a side dish

1/4

cup rice vinegar 

1

tablespoon lemon juice from 1 small lemon

2

tablespoons toasted sesame oil 

2

teaspoons granulated sugar 

1/8

teaspoon red pepper flakes , plus more to taste

1

tablespoon sesame seeds , toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes

3

medium cucumbers , sliced, salted, and drained (see directions)

To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers.
Stack halves flat side down; slice diagonally 1/4-inch thick.
Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. 
Drain for at least 1 hour, and up to 3 hours.
Transfer to medium bowl; reserve for further use.

Whisk all ingredients except cucumbers in medium bowl.
Add cucumbers; toss to coat.
Serve chilled or at room temperature.

- Erin Wulff