Asian Cucumber and Carrot Salad

I'm on vacation at our beach house in New Jersey for a couple of weeks, and while I've been here, I haven't cooked much. It's just not quite a vacation if you're spending every evening in front of a stove, you know?

On the nights we haven't gone out, I've tried to throw together quick dinners that don't involve a hot oven, the grill, and/or several burners going on the stove at once. I inevitably turn to simple dishes that either require very little cooking (corn on the cob, fish) or no cooking at all (salads).

Here's one salad I love to make. It is fresh and summery and can be served as part of an appetizer spread, as a side dish when you're doing a big BBQ, or as a relish for burgers, fish, or grilled chicken. Add a few thinly sliced radishes or half of a thinly sliced Vidalia onion for a little variation.

Asian Cucumber and Carrot Salad
Serves 4

3 seedless English cucumbers, peeled
2 medium carrots
Salt
2 1/2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil
1 teaspoon fresh ginger, minced
1 garlic clove, minced
1 teaspoon toasted sesame seeds

Using a mandolin, cut the cucumbers and carrots into thin slices. Place in a large bowl and salt liberally. Let sit for 30 minutes while the cucumbers release their juices and the carrots soften.

Rinse the salt off the vegetables under running water and squeeze out as much water as possible. Place back in the bowl and add remaining ingredients. Mix well and season to taste with salt and pepper. Serve at room temperature.