Japanese Cucumber Salad


When I found this recipe from Stephanie Cooks, it immediately reminded me of a similar recipe my grandma used to make. It was a staple at her house during the summer. Since my parents grow cucumbers in their garden and my mom gave me 2 to use for dinner tonight, I knew I had to try this recipe. So, this was the second of 5 dishes I made for dinner with mom and dad tonight. We all loved it!


2 Medium Cucumbers
1/4 cup Rice Vinegar
1 teaspoon Sugar
1/4 teaspoon Salt
2 tablespoons Toasted Sesame Seeds

Peel cucumbers to leave alternating green stripes (as pretty as this would have been, I peeled the whole cucumber). Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon. Cut the cucumber into thin slices. Place the cucumbers on a paper towel and gently squeeze out any excess moisture (I didn't do this).

In a medium sized bowl, combine vinegar, sugar, and salt and stir until it dissolves. Add the cucumbers and sesame seeds and toss well to combine.

*I used sesame seeds that came already toasted from the spice aisle of our grocery store, but Stephanie has a great tip on her blog for toasting your own sesame seeds!