Sides & Accompaniments
This refreshing salad is a perfect accompaniment to almost everything—it's a great sandwich side and it's especially good as a complement to Asian foods, such as teriyaki chicken with steamed jasmine rice. Always welcome as a "bring to" for a picnic or potluck dinner party.
Makes about 4 to 6 servings or 3 1/2 cups
6 SUNSET® Mini Cucumbers
1 2 Tbsp sesame oil
2 Tbsp sesame seeds
1/2 cup unseasoned rice vinegar
1/3 cup sugar
3/4 tsp kosher salt
Dash of Asian chili sauce for spice if desired
1 green onion, very thinly sliced
1/3 cup tiny-diced red or yellow Sunset Sweet Bell Pepper
In a small saucepan heat oil over medium-high heat until hot. Add sesame seeds and stir around until toasty, about 30 seconds. Remove from heat and add vinegar, sugar and salt. Stir to dissolve sugar. Cool to room temperature. Stir in chili sauce if using.
Meanwhile, thinly slice cucumbers. Combine cucumbers, green onion and bell pepper in a bowl, pour in the cooled sesame mixture and toss well. Refrigerate for at least 30 minutes before serving. Using a slotted spoon, serve the salad once nicely chilled.
Chef’s Note: You can make this up to 1 day before serving. For a tasty variation add 1 1/2 cups (about 8 ounces) cooked shrimp.
You can also substitute 1 – 1 1/2 large SUNSET® Cucumbers for the Mini Cucumbers.