Cucumber & Sesame Seed Salad
Submitted by beas
Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis cucumber and sesame seed salad is not your typical raw cucumber side. The cucumber gets lightly poached in vinegar water until just barely tender and translucent, which gives it a softer texture and allows it to absorb the dressing.
Toasted sesame seeds scattered on top add crunch and nuttiness. They get toasted in sesame oil until they start popping and turning golden, then set aside while you build the dressing. Golden-fried onion and garlic go into a warm vinaigrette with turmeric, sugar, and the reserved poaching liquid. That turmeric tints everything a warm yellow and adds earthy depth.
The warm dressing poured over the cooled cucumber sticks creates a salad that works at any temperature. Serve it warm alongside grilled fish or let it chill in the fridge for a cold side that gets more flavorful as it sits.
Pro Tips
- Simmer the cucumber just until slightly transparent. Overcooking turns it mushy and waterlogged.
- Save the poaching liquid. Half of it goes into the dressing and carries the vinegar and cucumber flavor with it.
- Toast the sesame seeds over medium heat and watch them closely. They go from golden to burned in seconds.
- Cook the onion and garlic until golden, not dark brown. Burnt garlic turns bitter and ruins the dressing.
Variations
- Add a splash of soy sauce to the dressing for a saltier, more savory version.
- Toss in julienned carrots for extra color and crunch.
- Sprinkle with crushed peanuts instead of sesame seeds for a Thai-inspired twist.
Ingredients
Directions
First peel the cucumber and cut into 2 inch pieces.
Cut these again into lengthwise sticks.
Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent.
Drain, keeping the liquid, and let cool.
Set aside.
Now toast the sesame seeds in a pan with a little oil until they begin to jump and turn golden.
Then let them cool.
After this, heat 1 tablespoon of the oil in a pan and cook the onion and the garlic without burning until they are golden brown.
Remove them from the pan and let cool.
Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid.
Stir this over a gentle heat until the sugar is dissolved.
Add the onion and garlic and heat them through.
Arrange the cucumber pieces in a salad bowl and pour over the dressing.
Mix well and then scatter the sesame seeds on top.
Serve warm or cold.
Comments
