Japanese Cucumber Salad
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
about 1 cup
2 medium cucumbers or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds , toasted
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
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