Sunomono (Japanese Cucumber Salad)

[nverland]

Sunomono (Japanese Cucumber Salad)
Active Time: 15 mins Total Time: 15 mins Servings: 4 Yield: 4 servings, about 1 cup each

Ingredients

2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Directions

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

Combine ¼ cup rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a medium bowl, stirring to dissolve. Add the cucumbers and 2 tablespoons sesame seeds; toss well to combine. Serve immediately.