Cool Sesame Cucumbers Food

SESAME JAPANESE CUCUMBER SALAD

Steps:

• In a small glass bowl (just easier to clean up than plastic) mix together vinegar, sesame oil, mustard, soy sauce and tabasco sauce.
• Stir until completely combined.
• Thinly slice your cucumbers.
• Combine the cucumbers and dressing mixture.
• Sprinkle with toasted sesame seeds.

SPICY ASIAN CUCUMBERS

Steps:

• Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.

JAPANESE CUCUMBER SALAD (SPIRAL-CUT WITH SESAME DRESSING)

Steps:

• Rinse and pat dry the cucumbers. Trim the tip ends.
• Place one cucumber between two chopsticks that you don't mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
• Make thin straight cuts on the top, about 2mm slices.
• Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
• Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
• In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.
• In the meantime, make the salad dressing by following the instructions here.
• Rinse the cucumbers under cold tap water for 3-4 times and pat them dry with a clean kitchen towel.
• Combine the cucumbers with the dressing right before serving. Sprinkle with toasted sesame seeds, if using. Serve cold.

SMASHED CUCUMBERS WITH CUMIN TAHINI

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a blender or small food processor, combine lime juice and garlic and blend. Add tahini and 2 tablespoons warm water and blend. Check the texture; you want a smooth, creamy liquid. If necessary, add more warm water and blend again. Add olive oil, 1/2 teaspoon salt, the cumin and the oregano, rubbing the dried leaves between your fingers to release the flavors. Taste for salt and adjust the seasonings.
• Make the chile vinegar, if desired: Place sambal in a bowl and slowly drizzle in white vinegar, stirring to loosen. Taste often and stop adding vinegar when mixture is tart and spicy, but not enough to make your eyes water.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a bowl. Drizzle lightly with olive oil and toss. Add half the dressing, toss and taste. Keep adding dressing until cucumbers are well coated but not drowned.
• Serve immediately. For each serving, scoop a large spoonful of cucumbers into a bowl, spoon a little chile vinegar around the edges and sprinkle with sesame seeds.

CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC

Steps:

• Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
• On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
• Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
• Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
• When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.