We planted our cucumbers late this year. The blooms have started and the plants are coming along nicely, but I’m still a bit envious of the mountains of cucumbers I’m seeing from other gardens.
I’ve been practicing patience and it was rewarded last weekend when my parents brought me a few from their garden. I’ve wanted to make Wasabi Cucumber Sesame Salad from She Wears Many Hats for a while. But with no wasabi in the house, I had to use it for inspiration and save the recreation for when our cucumbers arrive.
I went with my favorite chili sauce – Sriracha. These cucumbers have just the right amount of heat, but I will warn you, leave them in the fridge a couple days and the fire begins to build!
Place the thinly sliced cucumbers in a colander and sprinkle with salt. Allow to drain in the sink or over a bowl while you prepare the dressing.
In a small dish, whisk together the Sriracha, sesame oil, vinegar and sugar. Transfer the drained cucumbers to a bowl and pour in the dressing. Toss to coat. You can salt and pepper to taste, but I found I didn’t need to add any more salt. Garnish with the black sesame seeds. Serves about 6.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.