Japanese Cucumber Salad with Toasted Sesame seeds

FROM - DelightfulDeliciousDelovely.com

Japanese Cucumber Salad with Sesame Seeds


2 cucumbers (I used regular ones)

2 TBS sesame seeds (I used 1 each of black & white)

6 TBS rice vinegar (or more - to taste)

1 tsp sugar

1 tsp toasted sesame oil

2 tsp sesame oil (or just 3 tsp sesame oil if toasted is unavailable)

4 TBS scallions sliced thin & diagonally

2 TBS mint - chopped finely

S&P to taste


In a dry frying pan, toast the sesame seeds - shaking the pan a lot & being careful not to burn them - until they begin to golden - about 4 minutes.  Set aside to cool.

Shave stripes into your cucumbers by peeling portions & leaving others with the skin on.

Halve them & scoop out the seeds.  Using the finest blade setting on your mandolin or other slicer or with a knife - slice the cucumber into slices as thin as you can muster.  Put in a colander & toss with 1 tsp salt & let drain for 10-15 minutes.

In a bowl - whisk the rice vinegar with the sugar & sesame oils.  An another bowl, toss the drained cucumber with the sliced scallions, mint and toasted sesame seeds.  Add the vinegar mixture & toss again.  Add S&P to taste.  Serve immediately.