Sesame Cucumbers

The flavors in this dish remind me of seaweed salad that can be found at most Japanese restaurants. The rich nuttiness of sesame seeds paired with the refreshing tang of rice vinegar yields a winning combination!

Sesame Cucumbers

Ingredients
1 medium cucumber*
2 Tbsp rice vinegar
2 tsp sesame oil
1 tsp sugar
pinch of salt
1 Tbsp toasted sesame seeds, for garnish

*Seedless cucumber recommended. (Although, as you can see in the photo, I used a regular cucumber and it still turned out delicious!)

Directions
1. Thinly slice cucumber. (I used a mandolin for consistent thickness.)
2. Toss cucumber slices with vinegar, oil, sugar, and salt.
3. Refrigerate 10 minutes or up to 3 days.
4. Sprinkle toasted sesame seeds on individual servings.

Recipe adapted from February 2018 issue of Woman's Day magazine.