Cucumber Ribbon Salad
Many people may not think of cucumber as a comfort food, but this salad is so satisfying in its simplicity, that to me, it’s comforting.
I usually make this as a side dish, or I serve it as an appetizer before a meal. It’s one of my favorite veggie dishes, and I normally don’t care for cucumbers. The mixture of the vinegar, honey and sesame gives it a beautiful sweet, sour, nutty flavor I just love.
1 medium cucumber
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon honey
Salt and pepper
1/2 – 1 tablespoon of toasted sesame seeds
1. Trim the ends of the cucumber then cut in half crosswise and peel into thin strips with a vegetable peeler/slicer. I use a mandolin to get nice thin slices.
2. Whisk together the rice vinegar, toasted sesame oil, honey, salt and pepper. Toss the dressing with the cucumber and sprinkle with toasted sesame seeds.
Note: to toast the sesame seeds, warm a small frying pan over medium heat. Add your seeds and stir occasionally until they are a light golden brown.
Adapted from a recipe on Parents.com