If you’ve been around here for a while you might already know about my love for limes.
Which has in turn led to my love of ketchup and then also perhaps to an equally intense love of vinegars.
Well, my love of vinegar has forced me to immediately devour the cucumber and rice wine vinegar salad that restaurants often grace you with alongside sushi.
By “devour”, I mean inhaling all of mine and then giving the evil eye to whomever is eating across the table from me.
That is until they graciously offer me their serving of salad.
I’m not ashamed to tell you that I would also go as far as staring down the person at the table next to me until they handed over the tart n’ tasty side dish.
Awkward? Yes. Worth it? Always.
However, with this recipe I will never, ever have to embarrass myself through use of inappropriate public behavior again!
What’s even better about my recipe than the sushi restaurant’s?
Eh hem. You see, I used cucumber ribbons in stead of thick slices of cucumber.
This added step is of course to allow for the cucumber to have optimal vinegar soaking capabilities.
Did I mention the toasty little sesame seeds I added in there?
They sure are tasty morsels!
Cucumber and Rice Wine Vinegar Salad
1 large cucumber (about 2 cups of ribbons)
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon sesame seeds, toasted
Using a vegetable peeler, create ribbons of cucumber by pulling and pushing the peeler up and down the length of the cucumber. If you have excess and can no longer use the peeler, thinly slice what is left over.
Whisk together the rice wine vinegar and next 4 ingredients.
Toss the cucumber ribbons with the rice wine vinegar mixture. Add sesame seeds and toss again.
Allow to rest in the refrigerator for at least 30 minutes before serving.
From the Little Yellow Kitchen,