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Return to browsing category: Salads

Sesame Cucumber and Tomato Salad by Melanie Foster serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Cool, crisp, tangy and rich all at the same time. This salad is simple and can be made ahead. Goes well with any heavy meal or Asian food.

Ingredients:

cucumber, large

1 tsp

salt, divided

2 tbsp

rice or white balsamic vinegar

2 tbsp

dark sesame oil

4 tsp

sugar

garlic clove, minced or sliced

roma tomatoes

Directions:

Peel the cucumber if it is waxy, cut lenthwise and scrape out the seeds. Cut each half lengthwise again into long strips. Cut the strips into 1 inch long rods. Toss with 1/2 tsp salt and mix well with your hands. Set aside for 30-60 min. In a bowl whisk together remaining 1/2 tsp salt, vinegar, oil, sugar and garlic. Cut the tomatoes into lenthwise strips. When cucumber is ready, rinse well and pat dry. Toss the cucumber and tomato strips with the vinaigrette and let stand 30 minutes at room temperature until serving. Refrigerate leftovers up to 3 days.

Categories:

Ethnic Foods
Salads
Side Dishes
Vegetables