| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 104 | 9.3g | 1.3g | 6.6g |
| sugars | fibre | protein | salt |
| 2.5g | 1.3g | 2g | 0.78g |
One of my favorite recipes, both for its refreshing flavor and its nod to my New England roots with a delicate Asian twist, is the Cucumber and Sesame Seeds Salad. Vivid memories of crisp, bright summer days spent gathering fresh cucumbers from our family garden are happily revived each time I prepare this dish. It’s a wholesome, delicious salad bursting with zesty flavors, smooth textures, and nutritional value that I can’t wait to share with you all.
A Bowl Full of Health
The Cucumber and Sesame Seeds Salad isn’t just about the great taste; it’s packed full of nutritional benefits, too. For starters, cucumbers are rich in antioxidants and promote hydration, given they’re comprised of 95% water. Sesame seeds, though tiny, are another powerful nutrient house, loaded with a healthy dose of fiber, protein, and a range of essential minerals. The combination of sesame oil and soy sauce, meanwhile, not only adds depth to the lightly pickled cucumbers but also incorporates beneficial fatty acids and proteins into your meal. Read here for more information about the health benefits of sesame seeds.
A Harmonious Fusion
While not traditionally Irish or New England cuisine, this salad takes me back to the home-cooking hybrid, inherited from my Boston upbringing and the influence of my Irish grandparents’ kitchen. The slight acidity from the rice vinegar marries well with the cool crunch of the cucumber, reminiscent of the pickled vegetables common in Irish fare. This dish is a wonderful counterpart to heavy, hearty dishes, offering a delightful contrast in textures and flavors.
In essence, the Cucumber and Sesame Seeds Salad is a harmonious fusion of cultures – a light, refreshing bowl of goodness with echoes of my diverse culinary heritage. I’ve always found that it pairs exceptionally well with seafood—particularly grilled salmon or seared scallops, representing that quintessential New England taste. Here’s a grilled salmon recipe from Food & Wine that would make an excellent company to this salad.
Whether for a summer bbq or a quiet dinner at home with my fiancé, Laura, and our little boy, this cucumber and sesame salad has a cherished place on our table. Here’s hoping it will find a place on yours, too.
What You’ll Need
- 2 large cucumbers
- 1/4 cup of rice vinegar
- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 2 tablespoons of granulated sugar
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 3 tablespoons of sesame seeds, toasted
- 1/4 cup of chopped green onions
Method
Step One
Start by washing, peeling, and cutting the cucumbers into thin slices. Place them in a large bowl.
Step Two
In a separate bowl, combine the rice vinegar, sesame oil, soy sauce, granulated sugar, salt, and ground black pepper. Whisk these ingredients together until they’re well mixed.
Step Three
Drizzle the dressing over the sliced cucumbers in the bowl. Toss the cucumbers to ensure that they are evenly coated with the dressing.
Step Four
Next, lightly toast the sesame seeds in a dry pan over medium heat. Be sure to regularly stir the sesame seeds to prevent them from burning. Once they’re fragrant and golden brown, remove them from the heat.
Step Five
Sprinkle the toasted sesame seeds over the dressed cucumbers, along with the chopped green onions. Toss the salad once more to evenly distribute the sesame seeds and green onions.
Step Six
Finally, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together, yielding a refreshingly crisp and flavorful cucumber and sesame salad.
