Sesame Lemon Cucumber Salad
By America's Test KitchenPublished on September 20, 2012
Time
20 minutes, plus 1 hour draining
Yield
Serves 4 as a side dish
Ingredients
¼ cup rice vinegar 1 tablespoon lemon juice from 1 small lemon2 tablespoons toasted sesame oil 2 teaspoons granulated sugar ⅛ teaspoon red pepper flakes, plus more to taste1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes3 medium cucumbers, sliced, salted, and drained (see directions)
Instructions
- To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
- Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.
Time
20 minutes, plus 1 hour drainingYield
Serves 4 as a side dishIngredients
¼ cup rice vinegar
1 tablespoon lemon juice from 1 small lemon
2 tablespoons toasted sesame oil
2 teaspoons granulated sugar
⅛ teaspoon red pepper flakes, plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
3 medium cucumbers, sliced, salted, and drained (see directions)
Ingredients
¼ cup rice vinegar
1 tablespoon lemon juice from 1 small lemon
2 tablespoons toasted sesame oil
2 teaspoons granulated sugar
⅛ teaspoon red pepper flakes, plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
3 medium cucumbers, sliced, salted, and drained (see directions)
Ingredients
¼ cup rice vinegar
1 tablespoon lemon juice from 1 small lemon
2 tablespoons toasted sesame oil
2 teaspoons granulated sugar
⅛ teaspoon red pepper flakes, plus more to taste
1 tablespoon sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4 to 5 minutes
3 medium cucumbers, sliced, salted, and drained (see directions)
Why This Recipe Works
For a cucumber salad recipe with good crunch, we found that weighting salted cucumbers forced more water from them than salting alone. After many tests, we determined that one to three hours worked best for our cucumber salad recipe: Even at 12 hours, the cucumbers gave up no more water than they had after three hours.
Instructions
- To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
- Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.
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