Sesame Lemon Cucumber Salad
Sesame Lemon Cucumber Salad
Ingredients
- 1 Suyo long cucumber, sliced, salted, and drained (see directions)
- ¼ cup rice vinegar
- 1 Tbsp. lemon juice from one small lemon
- 2 Tsp. granulated sugar
- 1/8 tsp. red pepper flakes, plus more to taste
- 1 Tbsp. sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4-5 minutes
Instructions
- Draining cucumbers: Half cucumber lengthwise and scoop out seeds if desired. Stack haves flat side down and slice diagonally ¼ in thick. Toss with 1 Tbsp. salt and place in a strainer over a bowl or in sink. Weight cucumbers down with a 1-gallon zip lock freezer bag filled with water. Drain for 1-3 hours.
- Whisk together all ingredients except cucumbers. Add drained cucumbers and toss to coat. Serve chilled or at room temperature.
- Recipe from Cooks Illustrated.