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Monday, June 13, 2011

Sesame Cucumber Salad

This blew my mind, I can't stress how good it was. Light and refreshing but the kind of dish that everyone would talk about at a cook out. It was the perfect summer side to go with our steaks.  You can add less red pepper flakes to make it more kid friendly too. 

1 1/2 TBS sesame seeds, toasted (toasting instructions below)
2 TBS low sodium soy sauce
1 TBS rice vinegar
1 TBS honey
1 TBS hot water
1/4 teaspoon crushed red pepper (more or less depending on how much spice you like. I usually go a little less to keep it kid friendly.)
2 teaspoons dark sesame oil
4 cups thinly sliced cucumber

1. Spread sesame seeds out on baking sheet. Preheat oven to 325. Bake until they are slightly browned and you start to smell them. (it's a great smell, you can't miss it!)

2. Mix all the ingredients in a bowl, except for the cucumber. Stir well with a whisk. Add the cucumber, toss to coat.  You can let it chill for a little while before serving but the cucumbers will start to get mushy if you wait too long.  

*recipe courtesy of Cooking Light Magazine

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