Will someone please tell me why it is 60°F and drizzly, at the end of May, here in Sacramento?
For my Memorial Day BBQ, we huddled around the fireplace, while the brave ones (or those more appropriately dressed for the weather) manned the grill.
I don’t want to complain too loudly though, lest some of you enduring the heat wave that’s sitting on much of the country send those searing temps back towards us. We’ll get our share later, I can assure you.
For those of you who do find yourself in stifling heat, and are looking for something cooling, I can recommend this cucumber salad, recipe courtesy of a certain tall, dark, and handsome Frenchman. (Thank you Guy!)
Sesame Cucumber Salad RecipePrint
Add some thinly sliced basil as an option, Thai basil or Vietnamese basil works best, though regular Italian basil works too!
- 2 medium sized cucumbers (about 1 lb total)
- 1/2 teaspoon salt
- 2 teaspoons toasted (dark) sesame oil
- 2 Tbsp seasoned rice vinegar
- 6 basil leaves, thinly sliced (optional)
- 1/2 teaspoon red chili flakes
- 2 teaspoons toasted sesame seeds (optional)
1 Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.
2 Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.
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