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Japanese Cucumber Salad

By
Gary Stevens (CC-BY)
  • 2 Medium cucumbers
  • 1/4 cup Rice vinegar
  • 1 Tbs Sugar
  • 1/4 tsp Salt
  • 2 Tbs Sesame seeds, toasted

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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Servings: 1

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