Rice wine vinegar and sesame seeds give this easy cucumber salad recipe a refreshing, Asian-style tang. For a more decorative look, leave 1/2-inch stripes of green peel on the cucumber as you peel it, and use a mandoline to easily make thin, uniform slices. For another cucumber salad recipe, check out my Creamy Yogurt-Dill Cucumber Salad.
Prep Time: 10 minutes
Ingredients:
- 3 medium cucumbers (about 1 1/2 pounds)
- 1/2 cup rice vinegar (not seasoned rice vinegar)
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
Preparation:
- Peel cucumbers, leaving thin strips of peel for a decorative effect, if desired. Slice cucumber thinly with a mandoline or a knife, about 1/8 to 1/4 inches thick. Place in a serving bowl.
- In a small bowl, whisk together rice vinegar and sugar until sugar dissolves. Drizzle vinegar over cucumber slices, tossing to combine. Sprinkle with sesame seeds, and toss again to distribute sesame seeds. Serve chilled.
Serves 4 to 6 as a side salad.
