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