Cucumber Salad with Rice Wine Vinegar |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a nice, light salad, similar to a Japanese sunomono salad. Prep time does not include setting time Ingredients:
1 teaspoon toasted sesame seeds |
2 medium cucumbers, peeled or partially peeled,halved,seeded,and sliced crosswise |
2 tablespoons rice wine vinegar |
1 tablespoon distilled white vinegar |
1 teaspoon sugar |
1/2 teaspoon kosher salt |
Directions:
1. In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
2. Cover, and refrigerate for at least an hour.
3. Sprinkle with the toasted sesame seeds just before serving.
4. Note: To toast sesame seeds, place in a dry skillet over medium heat, and toast until lightly browned and fragrant. Actually, I pick up a half pound at the health food store, rinse and drain them well, and then toast them in thedry skillet. Allow them to cool completely, and store them in the freezer until needed; they WILL rapidly go rancid otherwise.
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