Jo-Anne van den Berg-Ohms1/2 cup seasoned rice wine vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 scant teaspoon sesame oil
1/2 pound peeled and sliced cucumbers (with insignificant seeds): 2 to 3 medium cucumbers
1/4 cup chopped scallions (green and very pale green only)
John Scheepers * Bantam, CT
This is one of my favorite little surprise salads to serve with Mixed Grill Sate or other hot-spicy main course. It is easy to prepare and is delicious, with a surprising taste, texture and spa haute cuisine attitude.
Refreshing Cucumber Salad
Choose cucumbers with few if any seeds. Peel them, cut them into slices no more than 1/4 inch thick and chill in glass bowl covered with plastic. In another glass bowl, whisk together the seasoned rice wine vinegar, sugar, soy sauce and sesame oil. (A little bit of sesame oil goes a long way.) Heat ever so briefly in the microwave, and whisk to make sure that the sugar is dissolved. Chill.
Just 15 to 20 minutes before serving, pour the rice wine dressing over the peeled cucumbers and chopped scallions. Mix gently to ensure consistent coverage and marinate in the refrigerator for no more than 20 minutes. (The cucumbers become increasingly more soft and pliable and lose
their crisp bite.) To serve, remove the sliced cucumbers and scallions from the marinade and serve cold. (For fun, you can also peel the cucumbers and slice them into long thin ribbons with a ‘kaasschaaf’~a cheese plane, or add very thin slices of red onion for color.) Serves 4 to 6.