This salad is cool and delicious on its own, and it also makes a great palate cleanser between courses. I used a 2mm (about 1/12 of an inch) slicing disc to cut the cucumber very thin, sort of like pickled ginger.
I’ve seen similar recipes with additional ingredients: Thai basil, oil, pepper, unseasoned rice vinegar. I have tried all these, separately and in various combinations. The recipe below is my favorite.
– 1 large English cucumber
– ¼ c seasoned rice vinegar
– 1 t sugar
– 1/8 t salt
– 2 T sesame seeds, toasted
1. Combine the rice vinegar, sugar, and salt in a shallow bowl, large enough to toss the cucumbers.
1. Cut the cucumber into lengths that will fit in the food processor. Cut each piece in half lengthwise.
1. Slice the cucumber very thin. I used the 2mm blade on the food processor for this.
1. Add the sliced cucumber to the vinegar mixture and toss.
1. Let stand for a few minutes or up to an hour. The texture and flavor will change over time, so keep checking until it seems right to you. Cover the bowl and put it in the frig if you won’t be serving it right away — it’s better chilled than at room temperature.
1. Heat up a frying pan (no oil!) over low heat. Add the sesame seeds and toss or stir them in the pan until you smell that wonderful toasted sesame aroma (about 1-2 minutes). Remove from the pan immediately.
1. Drain off any excess liquid from the cucumbers, add the toasted sesame seeds, toss, and serve.