Cucumber Sesame Salad

This cucumber salad is bright, crunchy and a little mix of a sweet and sour. It’s a perfect side to grilled meats, asian inspired stir fries or on top of a hardy rice bowl. My favorite cucumbers to use for this salad are the small Persian cucumbers. They tend to be a lot crunchier with a lot less seeds. If you’re planning to use the larger variety, I’d suggest scooping out the seeds before slicing.

Ingredients: 

Thinly sliced cucumbers 

Rice Vinegar 

Splash of toasted sesame oil 

Pinch of salt 

Pinch of sugar 

Sesame seeds 

The How To: 

I didn’t include exact measurements because it really depends on how many cucumbers you have.  Out of all the ingredients, you’ll want to have more vinegar than any of the others. Toasted sesame oil is pretty strong, so you just want a splash of it. As you build the dressing, taste it as you go, and adjust to your preference.