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Japanese Cucumber Salad

Author: Chef Katie Chin
  • 2 Medium Cucumbers Or 1 Large English Cucumber
  • 1/4 cup Rice Vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 T Sesame Seeds Toasted
  1. Peel cucumbers to leave alternating green stripes

  2. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon

  3. Using a sharp knife, cut into very thin slices

  4. Place a double layer of paper towels and squeeze gently to remove an excess moisture

  5. Combine vinegar, sugar, and salt in a medium bowl, stirring to dissolve

  6. Add the cucumbers and sesame seeds; toss well to combine

  7. Serve immediately