Asian Cucumber and Carrot Slaw

Photo: Liren Baker

We had the first heat wave of what is sure to be many this week. And it was quite welcome. Despite a mild California winter, I have been eager to feel the heat of the sun on my shoulders, to indulge in a pedicure (to get ready for open-toe sandals), and to enjoy lighter meals with all the wonderful fruits and vegetables that are filling the market.

Hot days like this reminds me of those hot, humid New York summers, when my mother and I would lose track of time in the garden. She would be working in her vegetable and flower beds, I would be lost in a good book. She would gasp, pop up from weeding the snow pea vines, then rush off to figure out what she could make for dinner before my father returned home from the office.

Photo: Liren Baker

Those summer meals would be simple—often a grilled whole fish or perhaps some meat that she remembered to marinate earlier. But what I loved most were those crisp cucumber salads that she threw together at the last minute. They were thinly sliced and doused with a light dressing, tart and sweet.

Photo: Liren Baker

This asian cucumber carrot slaw reminds me of her, with just a few more ingredients. Despite the additions, it is simple at heart and even better, just as refreshing on a hot summer day. Serve it alongside grilled meats, or even in a taco, the crunch and light tang works with many meals.

Photo: Liren Baker

Asian Cucumber & Carrot Slaw

Serves 2 to 4 

1 large English cucumber
2 medium carrots, peeled
2 tablespoons rice vinegar
1 tablespoon cider vinegar
1 teaspoon water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon sesame seeds
1/4 cup chopped cilantro

Using a julienne peeler or grater, shred the cucumber and carrots into long strips. Toss the vegetables in a medium bowl, along with the vinegars, water, sugar, and sesame oil. Garnish with sesame seeds and cilantro. Chill until ready to serve. Best served cold.