Prep 10 mins
Cook 0 mins
This is a nice, light salad, similar to a Japanese sunomono salad. Prep time does not include setting time
- 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
- In a medium bowl, toss the cucumber slices with all the other ingredients, except sesame seeds.
- Cover, and refrigerate for at least an hour.
- Sprinkle with the toasted sesame seeds just before serving.
- 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.
So Yummy! My husband said this is definitely a keeper! Still good the 2nd or 3rd day if there's any left! All I had on hand was seasoned rice vinegar with red pepper so I used that. Also added onions & green peppers from the garden. Omitted the sesame seeds but will try that next time. Many thanks for posting!
This is the way I've been making cucumber salad all these years until I found Recipezaar. Who knew there were so many ways to make cucumber salad? But I love the crunchiness of this one! I go back to this recipe to this day. Thanks for posting.
Very good, very crisp and crunchy! Mine were in the fridge for about 3 hours, when I took them out to serve them I drained them first, there was quite a lot of cuke liquid. I will be making these again and probably often during the summer, very refreshing. Just made about a quarter of the recipe this time, wish I had made more! thanks for posting.