At a recent family gathering, I whipped up a quick cucumber salad that was a favourite at the table. The sweet soy sauce with a hit of ginger makes the dressing so addictive. Cucumbers are a perfect medium for soaking up the flavours. In this recipe, I chose the Japanese cucumbers because they were so cute (not the best reason but that’s why I bought them!). English cucumber tastes just as good in the salad.
I often use the dressing to marinade fish and chicken. It is so versatile and delicious!
5 Japanese cucumbers- Thin slivers (discard the seeds)
3 tsp soy sauce
1 tsp rice wine vinegar
¼ tsp oyster sauce
1 tsp sugar
2 drops of sesame seed oil
1 tsp of minced ginger
½ tsp of olive oil for toasting the sesame seeds
1 tsp of water (optional. For diluting the sauce)
Green onions-diced (optional garnish)
* If you don’t have oyster sauce, you can use hoisin sauce. A different taste but still goes well with the dressing.
1. Wash and dry the cucumber. Using a peeler, make thin slivers. Keep peeling until you reach the core (seeds) and discard. The seeds contain too much water.
2. In a heated pan, add a bit of oil and toast the sesame seeds. This should take a few minutes max.
3. Finely mince the ginger (I used my zester to do this). Set aside.
4. In a bowl, first add in the sugar, followed by the soy sauce, minced ginger and rice wine vinegar. Mix. Add in the oyster sauce and sesame seed oil. Mix well.
- Add the dressing to the cucumber mixture and let the dressing soak into the cucumber. The salad taste best made at least 30 minutes before serving. Keep refrigerated.
- Before serving, I like to drain out excess dressing. Top with toasted sesame seeds.
Here are some ideas on how to serve the versatile and delicious cucumber salad:
1. On it’s own…as a salad! The thin slices look best when they are nicely placed on the dish.
2. As a beautiful appetizer, topped with a tuna steak or other proteins/vegetables.
3. As an ingredient in your dish or appetizer to brighten up the flavours. Here we have chopped tuna, cucumber and topped with caramelized onions and sesame seeds on a slice of French bread.
I love these flavours and so will you!
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