I would call this a refreshing side dish, or something to take to lunch with you. I'd say it has a maxiumum shelf life of 2 days. Not very filling, but quite tasty and good when paired with fish. This was based on a recipe from Cooking Light Magazine
2 seedless cucumbers (get the big 'uns)
2 tbsp low-sodium soy sauce (or white miso as the original recipe dictates)
2 tsp sesame oil (recipe calls for dark)
1 tbsp honey
1.5 tbsp toasted sesame seeds (white or black will do)
1 tbsp rice vinegar (I used balsamic)
1 tbsp crushed red pepper
2 tbsp low-sodium soy sauce (or white miso as the original recipe dictates)
2 tsp sesame oil (recipe calls for dark)
1 tbsp honey
1.5 tbsp toasted sesame seeds (white or black will do)
1 tbsp rice vinegar (I used balsamic)
1 tbsp crushed red pepper
Mix all these together in a bowl and voila!
Reserve the liquid that pools on the bottom. It would probably go great on top of some cous-cous or rice.
P.S. This is what Cooking Light has. This thing must be SPICY because you couldn't see that much red pepper flakes in mine and it packed quite a punch.
Reserve the liquid that pools on the bottom. It would probably go great on top of some cous-cous or rice.
P.S. This is what Cooking Light has. This thing must be SPICY because you couldn't see that much red pepper flakes in mine and it packed quite a punch.
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