An easy to prepare Asian crunchy pickle. Cool and crisp, perfect for hot weather.
Course
Salad, Side Dish
Cuisine
Asian, Vegan, Vegetarian
Prep Time15minutes
Total Time15minutes
Servings4
AuthorChristoph
Ingredients
2medium sized cucumberspeeled and seeded
1tablespoontoasted sesame oil
2tablespoondark soy sauce
1teaspooneach of light and dark sesame seedstoasted
½teaspoonred pepper flakeoptional
Method
Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
In a small bowl whisk together soy sauce and sesame oil.
Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.