JAPANESE CUCUMBER SALAD

By Marinel

This japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

Ingredients

• 2 medium cucumbers or 1 large English cucumber
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons sesame seeds, toasted

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. 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.

2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.