Cucumbers have a special place in my heart.
remember that it was favorite diet food - cucumber salad - a couple of decades
ago when we were college students. As college bud S says, back in those days
we thought we were fat, but now we realize we may have been chunky but
we were (definitely) not fat.
Anyway, I was killing time at the
supermarket the other day and I saw organic Japanese cucumbers! I
immediately thought of hubby and how much he liked the Japanese
cucumbers we had a couple of weeks ago. I also remember how much I liked cucumbers and suddenly I had a craving for it.
The salad begins, of course, with Japanese cucumbers. A pack contained 3 pieces.
mom told me that cucumbers needed preparation otherwise it would exude
water and ruin the dish. I assume that the preparation applied to all
cucumbers, even the Japanese ones, so after peeling strips of skin then slicing the cucumbers into
not-so-thin slices, I tossed them with sea salt. The salted cucumbers sat for about 10
minutes (after which a significant amount of liquid was out, then I rinse them, drained them for another 10 minutes then patted the pieces dry with (a lot of) kitchen
towels! Chill in the refrigerator while the dressing is being
the dressing with the cucumbers. A side note here - I find that too
much dressing tends to overpower the cucumbers so I add the dressing
gradually. I usually have leftover dressing.
far as I am concerned, I am perfectly happy with the salad as is. But
hubby likes crabsticks and asked if we had any. We had about 7 pieces
left, so I added them to the salad, and added some dressing as well. Turns out my dressing was just enough with the crabsticks added.
Recipe: Japanese Cucumber and Crabstick Salad with Creamy Sesame Dressing
3 pieces Japanese cucumbers
7 pieces crab sticks (optional)
For the dressing:
3 tablespoons roasted white sesame seeds
2 to 3 tablespoons Japanese mayonnaise
2 tablespoons rice vinegar
½ tablespoon sugar
½ to 1 tablespoon light soy sauce
1 teaspoon sesame oil
the cucumbers by rinsing, peeling, and slicing the cucumbers. Toss
then soak the sliced cucumbers in sea salt for about 10 minutes. Rinse
thoroughly and squeeze any liquid out. Pat dry. Chill in the meantime.
Mix the dressing ingredients together then toss with cucumbers and crabsticks, if using.
Chill until ready to serve.