Cucumber Salad with Tahini and Soy Dressing
This is a delicious no-cook recipe found on the well nourished brain blog for those hot summer days!
My friend says to make the dressing in the tahini jar, omit the sunflower oil, sub
maple syrup for the mirin and off it goes!
Yield: ~ 4 one-cup servings, depending on the size of your cucumbers.
Ingredients for Salad:
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3 medium to large cucumbers
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2 cloves of garlic, put through a garlic press
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2 teaspoons rice vinegar
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The juice of two limes
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1 1/2 teaspoons black sesame seeds
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2 green onions, finely sliced on an angle
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1 teaspoon salt
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Optional – 3 tablespoons sunflower oil (I omitted this to lower the caloric density of the dish, and the salad was a delicious without it.)
Ingredients for Tahini and Soy Dressing:
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1/4 cup tahini (stir well before using)
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2 tablespoons tamari or soy sauce
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4 1/2 teaspoons mirin
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4 1/2 teaspoons rice vinegar
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1 tablespoon water
Instructions for Preparing Salad Ingredients:
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Peel the cucumbers either entirely or in strips as shown below. If using English cucumbers, peelings can be left on.
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Slice the cucumbers in half lengthwise and scoop out the watery centers.
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Cut the cucumbers into 3/4” chunks.
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Put the cucumbers in a bowl and add the garlic, vinegar, lime juice, and salt.
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Set aside to marinate for 30 minutes or up to two hours, stirring occasionally.
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Finely slice the green onions on an angle.
Instructions for the Tahini and Soy Dressing:
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Whisk together the tahini, tamari, mirin, vinegar and water until you get a very smooth sauce.
To Compose the Salad:
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Drain the cucumbers very well and discard the marinating liquid.
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Place the tahini dressing onto a large serving plate or bowl, add in the cucumbers, and top with the sliced green onions and sesame seeds.
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Best if served immediately.
