It’s the time of year when my garden is overflowing with cucumbers. I made this impromptu salad and brought it to a communal dinner. It was quite a hit and I enjoyed the leftovers the next day as a snack.
1/2 inch piece of ginger, graded
3 cloves garlic, pressed or grated
1 tbsp sesame oil
2 tbsp rice vinegar
1 tsp sea salt
3 large shallots
4 medium cucumbers
2 tbsp sesame seeds, toasted
- Combine the ginger, garlic, oil, salt, and vinegar.
- Cut the cucumbers into quarters lengthwise, thinly slice
- Thinly slice the shallots
- Combine and vegetables
- Add the sesame seeds.
- Let sit for at least an hour before serving.
3 thoughts on “Sesame Cucumber Salad”
i am going to try this and see what i think. 3 TBSP of sesame seeds? sounds like a lot??
Toasted sesame oil or regular sesame oil?
Regular. The sesame seeds were a guess.