Get ready to elevate your culinary game with this mind-blowing Sesame Cucumber Salad that promises to transform your ordinary meal into an extraordinary flavor experience! Imagine a vibrant, crisp cucumber salad that bursts with nutty sesame notes, tangy vinegar, and a subtle kick of chili - all prepared in just 20 minutes. This isn't just a side dish; it's a culinary journey that will transport your senses straight to the heart of Asian cuisine.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Cucumbers, sliced
- Sesame oil
- Mustard seeds
- Rice vinegar
- Salt
- Black sesame seeds
- Chili flakes
Instructions
- Begin by gathering all your ingredients: sliced cucumbers, sesame oil, mustard seeds, rice vinegar, salt, black sesame seeds, and chili flakes.
- In a medium-sized bowl, combine the sliced cucumbers with a pinch of salt. Toss gently to ensure the cucumbers are evenly coated. Let them sit for about 5 minutes to draw out some moisture.
- While the cucumbers are resting, heat a small skillet over medium heat. Once hot, add the mustard seeds to the dry skillet. Toast the seeds for about 1-2 minutes, or until they start to pop and release their aroma. Be careful not to burn them. Once toasted, remove the skillet from the heat and set aside to cool slightly.
- In a small bowl, whisk together the sesame oil and rice vinegar. Adjust the proportions to taste, adding more sesame oil for richness or more vinegar for acidity.
- Once the mustard seeds have cooled slightly, add them to the bowl with the cucumbers. Pour the sesame oil and rice vinegar mixture over the cucumbers and mustard seeds.
- Gently toss everything together until the cucumbers are well coated in the dressing and the mustard seeds are evenly distributed.
- To finish, sprinkle black sesame seeds and chili flakes over the salad. Toss lightly again to combine.
- Let the salad sit for a few minutes to allow the flavors to meld together before serving.
- Serve the Sesame Cucumber Salad chilled or at room temperature as a refreshing side dish to complement your Asian-inspired meal.
Tips
- Salt your cucumbers in advance to draw out excess moisture, ensuring a crisp and not watery salad.
- Toast mustard seeds carefully - listen for the popping sound, but don't let them burn.
- Adjust the sesame oil and rice vinegar ratio to suit your personal taste preferences.
- For extra crunch, use English cucumbers or Persian cucumbers.
- Let the salad sit for a few minutes before serving to allow flavors to meld together.
- For a more intense flavor, try using toasted sesame seeds instead of plain black sesame seeds.
- Serve chilled for the most refreshing experience, especially on hot summer days.
Nutrition Facts
Calories: 45kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
