Japanese Cucumber Ribbon Salad
- 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.
Courtesy of: eatingwell.com
Leave a comment
Comments will be approved before showing up.