I hope anyone on the Eastern seaboard stayed safe throughout Hurricane Irene. My parents live in Rhode Island and haven’t had electricity since early Sunday. My mom says she’s so bored. I can imagine, but I’m glad the storm wasn’t as severe as anticipated. Slowly, lights will turn back on and the scramble to cook something by candlelight will be a fond tale people tell their kids time and time again. If the word hurricane is even mentioned my dad will go on about how my sister was born during Hurricane Gloria and about the little stream in the back of my house that was used for water. He likes to tell us how they managed without electricity for over a week with a newborn baby.
We are so accustomed to a life where electricity runs all the time and food and water are plentiful. In Toronto, where I live I looked out the window yesterday and the sun was peeking through the clouds. Imagine, while life is normal where you are, people in other areas may not have the same luxury. That’s what I thought as I looked outside and that a few hundred miles away the scene was completely different.
I hope the fallen trees get picked up soon and people are able to get back to their normal routine. I know it won’t take very long. But until then you can whip this salad as you read my blog on your mobile device or while using the free wireless at Starbucks. It’s a simple salad with clean flavors. It requires no excessive work and is full of freshness. I’ve been making this salad way too often, it’s the kind of thing where once you start you can’t stop. I pair it with chicken, fish, or even on its own. I love this recipe because it literally takes 5 minutes to make and it’s so healthy. Give it a try before summer is over.
Cucumber Salad with Black Sesame Seeds
Serves 2, as a side can easily be doubled or tripled, etc.
1/2 a large English cucumber cut into thick match sticks (de-seeded if you like, I don’t mind the seeds)
3 scallions, sliced on an angle
1 tablespoon mint, cut in a chiffonade
1 tablespoon toasted black sesame seeds
for the dressing:
1/2 a jalapeño pepper, chopped finely and seeds, removed if desired
1 small shallot, chopped finely
juice and zest of lime juicy lime
1 teaspoon Sambal Oelek, more or less depending on how spicy you like it
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon neutral-flavored vegetable oil
raw sugar, to taste
pinch sea salt
1/4 teaspoon red chili flakes, or to taste
Make the dressing first by adding the shallots and jalapeño to a bowl and letting them soften in the lime juice and zest, soy sauce, rice vinegar for 10 minutes. After 10 minutes, add in the Sambal Oelek, sesame oil, vegetable oil, salt, sugar, red chili flakes and whisk well until combined. You can make the dressing ahead of time and toss it with the cucumbers and herbs at the last-minute.
Next, toss the dressing with the cucumbers, scallions, and mint. Also add in the toasted black sesame seeds. Allow to sit for 15 minutes before serving. This is not a “make ahead” salad and should be served fresh. But as I said before the dressing can be made in advance.