If I see yet another flake of snow this year, I’m going to scream. Pittsburgh was hit pretty hard with several major snow storms and it has been months since I’ve seen something other than white in my front yard. Even Sophie is over it.
With the official day of spring just around the corner, I’m starting to look for simple recipes that bring out the freshness of the ingredients. What better way to start my spring flavors trend than with a light and refreshing cucumber salad. Unlike my Cucumber and Red Pepper Salad, this version offers a wonderful hint of spice. Plus, the splash of sesame oil offers a wonderful hint of nuttiness.
I couldn’t help but share with you how happy I am with the picture. It’s amazing you can see the light ridges on each cucumber slice that was created by my new mandolin. The picture screams clean, modern and succulent to me.
Sweet & Tangy Cucumbers
Adapted from Cuisine Tonight Menus Magazine
1 seedless cucumber, partially peeled
¼ cup rice vinegar
2 Tbl. sugar
¼ tsp. sesame oil
¼ tsp. red pepper flakes
pinch of salt
Thinly slice the cucumber and place in a medium mixing bowl. Add the remaining ingredients and toss until well coated. If this is made in advance, be sure to toss before serving. Serves 4 people as a small side salad. Also, can easily be doubled.