We tried this recipe over the weekend to have something to go with our steaks. It was really delicious. The sesame seeds give it a nice nutty flavor that pairs well with the mellow taste of the cucumber. The came from Cooking Light Magazine – May 2011 issue.
1 1/2 tbsp sesame seeds, toasted
2 tbsp white miso (soybean paste) or lower sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp hot water
1 tsp crushed red pepper
2 tsp dark sesame oil
4 cups thinly sliced cucumbers
Combine first seven ingredients in a large bowl, stirring with a whisk. Add cucumbers. Toss to coat. Yield 6 – 3/4 cup servings.
We toasted the sesame seeds over medium heat in a skillet. They turn light brown and smell a bit like popcorn when they are done. We added about 2 tablespoons of balsamic vinegar to sharpen the taste. The recipe also calls for the cucumbers to be de-seeded. After slicing them I cut them in half but left the seeds.