CookTeaser

1 1/4 to 1 1/2 pounds Cucumber, preferably thin Asian or English variety
1/2 cup Rice Vinegar or 1/2 cup White Vinegar diluted with 1/4 cup Water
2-inch piece of fresh Ginger, peeled and minced or grate
2 tsp Sugar
1 tep Salt
3 TB of grapeseed or other neutral oil
1 medium to large Onion, thinly sliced
1/2 teaspoon ground Turmeric, optional but necessary
2 TB of sesame seeds.

METHOD

1. With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
2. Mix Vinegar, Ginger, Sugar and Salt, and toss with Cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
3. Heat a saute pan & add remaining Oil, Onions and the Turmeric, Really try to use it. Cook until the Onion softens, about 5 minutes. The cooked Onions will take on the color of saffron.
4. Meanwhile, toast Sesame Seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes.
5. Stir the Onions into Cucumbers, garnish with the Sesame Seeds & plate.

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