Sesame Cucumber Rice Noodle Salad
Copyright 2007 Lynne Rossetto Kasper

This salad is light, cool and refreshing. It's perfect summertime food and a good foil for Ginger Hoisin Shrimp. Make it a couple of hours ahead so flavors can blend.

Serves 4 and doubles easily

• 6 pickling cucumbers (about 1-1/4 pounds), or 3 medium cucumbers, seeded, cut into sticks about 1-inch long and 1/2-inch wide
• 2 tablespoons salt
• 1 to 2 tablespoons Asian sesame oil
• 2 to 3 tablespoons rice vinegar
• 1 to 2 teaspoons sugar
• 1/2 pound rice noodles, soaked in very hot water to cover until soft (about 8 minutes), rinsed and drained
• 1/4 cup coarsely chopped coriander leaves (optional)

1. In a medium bowl, combine the cucumber slices with the salt and let stand 3 hours. Then drain away the liquid, patting the cucumbers dry. Don't rinse. Add the remaining ingredients. Toss to blend and taste for balance, adding more vinegar and/or sugar to taste. Add the coriander leaves if you'd like. Serve cool.

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