So far this week I have been sharing tried and true recipes, today we are going to try something new.
Then there were fresh cucumbers sliced and mixed with mayo, a little milk, and salt and pepper. Nothing fancy, but this was our favorite green to have with fresh fried walleye. I can literally taste it in my memory as I type this.
Today's recipe couldn't be further from any of my family traditions, but I can't wait to try it:
(Japanese shrimp and cucumber salad)
1 (6 oz.) can small salad shrimp, rinsed, drained, and chilled
2 lg. cucumbers (8-10"), peeled and sliced very thin
2 tsp. salt
2 Tbsp. sesame seeds, toasted
3/4 c. rice wine vinegar
3 Tbsp. sugar
1 Tbsp. light soy sauce
In a small bowl, combine dressing ingredients and stir until sugar dissolves. In another bowl, sprinkle cucumbers with salt, and allow to drain 1/2 hour in a colander. Squeeze out remaining moisture. Toss lightly with chilled shrimp. Just before serving, combine with dressing and sprinkle with toasted sesame seeds.
From the St. Paul Farmer's Market Produce Cookbook