You may or may not know that my garden was only partially successful this summer.  Granted, it was my first go around, so I’m satisfied with what I ended up with.  I’m still a bit disappointed in my tomatoes though.  I ended the season with a bushel of green tomatoes.  I attempted to ripen though following some online instructions I found, but they just ended up rotting and smelling terrible.  This might be due to the fact that I picked them after the first frost and that was frowned upon in these ripening instructions.

But, I did have tons and tons of cukes.  I made quickle salad for most of the summer, and this recipe is quite similar, with a slight twist.  We were just excited to try something new.  I have a mandolin with one of those silly saftey sliders, so it’s unusable without it, and I couldn’t fit a whole cucumber in the saftey zone, so I ended up just using a vegetable peeler.  It worked just fine, just a little cumbersome.

Japanese Cucumber Salad

Source: The Way to His Heart
Servings: 6

Ingredients:

2 medium cucumbers, halfed and seeded
1/4 cup rice wine vinegar
1 tsp sugar
1/4 tsp salt
2 tbsp seasame seeds, toasted

Directions:

1. Slice cucumbers lengthwise very thin.  I found a vegetable peeler works best.  Place sliced cucumbers in a paper towel and gently squeeze out excess moisture.

2. In a small bowl, whisk together vinegar, sugar, salt and sesame seeds.  Adjust seasoning to taste.  Add cucumber slices and toss to coat.