Dish of Cucumber Carrot Salad
(click to enlarge)

Cucumber Carrot Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
**
45 min
Yes		 An amazing contrast of textures and flavors. Here on the Pacific Rim, we do not hesitate to use Asian ingredients, "authentically", or not.

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5
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1/3
1/4
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#
t
oz
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T
T
t
t
t
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Cucumbers (1)
Salt
Carrots
-- Dressing
Oil (2)
Rice Vinegar (3)  
Soy Sauce
Sesame Oil, dark  
Sugar
Salt
Pepper
-- Garnish
Toasted Sesame (4)  
Make   -   (45 min - 25 min work)
  1. Slice CUCUMBERS on a diagonal, about 1/8 inch thick. Place in a bowl with Salt and let sit for 20 minutes or more, tumbling now and. then. The salting is not needed if you will be serving and eating all the salad immediately, but keeps it from getting watery.
  2. Select lager CARROTS and slice thin on a steep diagonal so the slices are long. Cut slices lengthwise into strips about 1/8 inch wide.
  3. Drain Cucumbers and rinse lightly. Drain well and mix with Carrots
  4. Mix in all Dressing items.
  5. Tumble Cucumber mix with Dressing. If you have time, refrigerate for 20 minutes or more to let flavors blend.
  6. Serve cool,
NOTES:

  1. Cucumbers:

      These should be Persian Cukes, or some other unwaxed variety that doesn't need peeling or seeding (Japanese, European, English, Korean). If all you have is the standard waxed blimps, you'll have to peel them, and maybe seed them. Weight would be after peeling and seeding.

  2. Oil:

      Any clean flavored Oil of your choice can be used. I used Pure Olive Oil (not virgin).

  3. Rice Vinegar:

      Quality counts here. My favorite is Kong Yen Food Co. Aged from Taiwan. They also have an unaged version, but I prefer the aged.

  4. Toasted Sesame Seeds:

      A standard pantry item for nearly all East and Southeast Asian cuisines - easy to make by our recipe Sesame Seeds, Toasted. Good to always have on hand.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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