Author Notes
Growing up, this was a staple summertime salad in my house. We would go out to the backyard garden, pick the cucumbers, and then within minutes, have a simple and refreshing side. —kechin
Ingredients
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2
medium size cucumbers
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3 tablespoons
rice vinegar
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1 tablespoon
sesame oil
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1 teaspoon
sugar
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salt to taste
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3 tablespoons
toasted sesame seeds
Directions
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Peel cucumbers, but leave alternating green stripes. Slice the cumbers in half lengthwise, spoon out the seeds, and then cut into very thin half moons.
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Mix rice vinegar, sesame oil, sugar, and salt in a bowl. Stir until sugar and salt are dissolved.
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Add the cucumbers and sprinkle with the sesame seeds. I like to eat this immediately for the greatest crunch. However, my mom likes to refrigerate the salad for an hour so that the cucumbers become slightly pickled.
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