1 large cucumber, peeled and sliced
1 T. toasted sesame oil
2 tsp. sriracha
2 tsp. maple syrup
2 tsp. soy sauce
1 tsp. rice vinegar
1-2 garlic cloves, minced
1/2 tsp. red pepper flakes
1 T. sesame seeds
Add all of the above ingredients to a large bowl. Lightly toss with Poppy Seed dressing or serve dressing on the side.For the nuts: In a skillet, combine the nuts and sugar. Turn heat to medium, stirring constantly with a spatula until the sugar melts and coats the nuts. Immediately scrape the nuts onto a parchment lined cookie sheet, spread and let cool.
Add butter and water to a large saucepan and bring to a boil. Remove from heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour batter into a greased 15-in. x 10-in. baking sheet. Bake at 375 degrees F for 20 minutes or until a toothpick inserted near the center of the cake comes out clean and the cake is golden brown. Remove from oven and cool.
Frosting: In a large saucepan, combine butter and milk and bring to a boil. Remove from heat; stir in sugar and almond extract. Spread over cake and sprinkle with sliced almonds.