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Cucumber-sesame salad from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • red peppers
  • cucumbers
  • fresh ginger
  • sesame oil
  • rice vinegar
  • dried red pepper flakes

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Notes about this recipe

  • PinchOfSalt on July 01, 2014

    I forgot the ginger but the salad was delicious anyway. I made it with pickling cukes (skin left on) instead of the long european kind. I expect to be making it many times this summer. Yum.

  • Tommelise on September 20, 2011

    I made this recipe with out the sesame oil , as I have a severe allergy to sesame seeds/oil - it still came out very good. This is the only dish my daughter has liked with cucumbers - a vegetable she normally avoids

  • mfto on July 02, 2011

    p 78 I used a European cucumber with the skin on. It isn't easy to quarter this long cucumber lengthwise but I followed their instructions. Next time I think I will try cutting the cucumber only in half lengthwise first, remove the seeds using a spoon and then continue cutting as recommended. I rinsed and squeezed and think I removed as much salt as possible. Next time I will cut slightly the amount of kosher salt in the dressing. Also after tasting, I added a squeeze of fresh lemon juice to add a little freshness to the taste. Be sure to add the red pepper. Great salad.

  • L.Nightshade on June 18, 2011

    Based on COTM recommendations, I made the dressing 1:1 rice vinegar and toasted sesame oil. And it was perfect. I used a thin skinned middle eastern cucumber and left the skin on. This little salad was light, easy, refreshing and pretty.

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