Saturday, May 26, 2007

Cucumber Salad with Rice Vinegar Dressing

I made this salad yesterday to eat as a side to the Ham and Manchego Panini with Dipping Sauce. It was really tasty yesterday, but it tastes even better today after sitting overnight in the refrigerator. It's really easy to make, and the light dressing is very flavorful. (I used Boyajian Toasted Sesame Oil.) The green onions and peanuts add even more flavor along with a nice crunch. The Cooking Light description sums it up perfectly: "Peanuts boost the crunch in this cool, refreshing salad, while dark sesame oil deepens the taste."

Cucumber Salad with Rice Vinegar Dressing

Source: Cooking Light, June 2007

3 cups thinly sliced seeded peeled cucumber (about 2 medium)
3 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 tablespoons chopped green onions
1 1/2 tablespoons chopped unsalted, dry-roasted peanuts

Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.

Yield: 6 servings (serving size: 1/2 cup salad, 1 teaspoon green onions, and 3/4 teaspoon peanuts)

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Anonymous said...

This looks really good. I love cucumbers. All the cookies you have baked recently look delicious too.

Lauren :)

Mindy said...

Hi, Lauren!!! This salad was (and still is) really good. I love cucumbers, too. I'm tired of baking cookies, though, so making cucumber salad was a nice change of palate.

Kristen said...

More cookies and less cucumbers. LOL.