CUCUMBER SALAD

I used to work with a woman who had her own garden and she used to frequently bring me some of the cucumbers that she grew. You see I love pickles. Growing up I was turn down cookies for pickles. So when I found myself with a whole mess of cucumber and no idea what to do with this I found/made up this recipe. It's kind of like a fresh Asian pickle-ish salad. It's nice and light, thanks to the rice wine vinegar and the sesame oil adds an unexpected sort of toasty, nutty flavor. It's a great salad to make during the summer and takes no time to throw together. I like it as a light lunch but it would probably be great with some grilled salmon for a quick dinner that won't heat up your kitchen.

INGREDIENTS
2 tablespoons canola oil
1 tablespoon rice vinegar
3/4 teaspoon toasted sesame oil
1/4 teaspoon red-pepper flakes
1/8 teaspoon sugar
1/4 teaspoon coarse salt
freshly ground black pepper

1 English cucumber, unpeeled and thinly sliced
3 scallions, thinly sliced crosswise

METHOD
In a large bowl, whisk together canola oil, vinegar, sesame oil, salt, black pepper, red-pepper flakes, and sugar.  Add cucumber and scallions, and toss to combine.

Comments

[thebizofknowledge]

I stumbled across your blog while I was doing some online research. I think many people share your passion for pickles. The recipe sounds delicious!