Have you discovered Perisan cucumbers yet? They’re small, thin-skinned cucumbers that are amazingly crisp and sweet. When picked at their peak of sweetness, these cucumbers are 4-5 inches long and have no seeds. If left to grow bigger, they will develop seeds and a bitter taste, so enjoy them small.
Today’s recipe comes from chef and cooking instructor Judith Sarchielli in Southern California. Judith specializes in gluten-free, Tuscan cooking and helps her clients with nutritious, family-friendly meals. I didn’t have black sesame seeds, and hence the standard sesame seeds in the photo above. If you do have black ones, they would look terrific contrasted against the light cucumbers.
I hope everyone is enjoying the last days of the quickly passing summer!
- 2 Persian cucumbers, sliced thinly
- 1/2 tsp sugar
- 2-3 Tbsp seasoned rice vinegar
- 1/2 small red onion, sliced thin
- Sea salt and red pepper flakes to taste
- 1 tsp black sesame seeds (optional)
- Combine all ingredients in a bowl, toss to coat.
- Make ahead (up to a couple of hours) and chill. Keeps for a week refrigerated.