Cucumber and Orange SaladSIMPLE CUCUMBER AND ORANGE SALAD 



  Sent in by regular contributor Sean Burke, who adapted it from a Thai 
cookbook.
    1 small greenhouse cucumber, sliced thin. 
    2 navel oranges, peeled, separated into segments (seeded if necessary), and 
    probably chopped into chunks. 
    Dressing: 
      3 tablespoons rice vinegar 
      1/2 teaspoon salt 
      1 tablespoon sugar 
      1 teaspoon roasted sesame seeds 
      1/2 tablespoon mirin 
  Mix all ingredients in the dressing. Pour the dressing over the oranges and 
  cucumbers, and toss. Serve.
  All ingredient quantities are approximate. Adjust to taste. Can be multiplied 
  for more servings.
  Note: the sesame seeds you get in an American supermarket are almost certain 
  to be unroasted, suspiciously waxy-looking, and astronomically overpriced. 
  Good cheap sesame seeds are available at most Asian markets -- they usually 
  come roasted; if they're unroasted, roast them in a skillet for a few short 
  minutes as needed.
  Makes 2 servings.



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