Tuesday, May 24, 2011

Soy & Sesame Marinated Cucumbers & Giveaway Winner!

 I thought for years sesame seeds were tasteless, purely decorative, and just one more thing I had to worry about getting stuck in my teeth. That is until I tried toasted sesame seeds and then I ventured into the realms of sesame seed oil, black sesame seeds, and tahini. It was then that I knew they were not the worthless ingredient I once passed them off as. Cool crunchy cucumbers infused with tangy vinegar and salty soy sauce showcase the unique sesame flavor perfectly in this summery salad.

Before I share my cucumber recipe I want to deal with some very exciting stuff first:

Thank you to everyone who entered the giveaway and is following my blog (I almost have 100 followers and I am so excited). I wish all of you could win because those chocolate creations sound amazing! Alas, there could only be one and the winner of the $15 Chocomize giveaway is...Comment 67 which is Judy from Judy's Kitchen!!!

Judy, please e-mail me at meghansmith08@yahoo.com and I will send you the gift certificate code.

Now for the recipe...

I made this cucumber salad after having and thoroughly enjoying the Shanghai Cucumbers at P.F. Chang's. It may not be an exact replica but it is delicious nonetheless and is a perfect chilled dish to celebrate the beginning of summer. I love all things Asian and this salad is no exception. The cucumbers soak up all the soy and sesame goodness and it just gets tastier each day.

3 medium cucumbers 

1 tsp sesame oil
3 tbsp low sodium soy sauce
1/2 tbsp rice vinegar
1 tbsp toasted sesame seeds

Wash cucumbers very well, cut off the ends and peel half of them (if you think the skin is going to be bitter go ahead and peel all of them)

Cut cucumbers in half lengthwise and use a spoon to gently scrape out the seeds (I only seeded about half of the cucumbers because mine weren't too seedy)

Slice the cucumber halves into quarters and then cut into 1 inch chunks

Place cucumber pieces in a bowl (one you have a lid for)

Mix marinade ingredients together in a separate bowl and pour over cucumbers
Put lid on bowl and turn upside down a few times so all cucumbers are coated with the marinade
Store in fridge and serve chilled

If the cucumbers have been sitting for awhile just give them a quick toss in the bowl before serving

Servings 4
Per serving (1 big cup of marinated cucumbers ) 50 calories
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