Cucumber Salad
James Carrier
This easy 5-ingredient, Asian-inspired cucumber salad recipe is a great way to enjoy summer's harvest.
How to Make It
Step 1
1
Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Step 2
2
Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.
Step 3
3
Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
Ingredients
1 English cucumber (12 oz).
1 teaspoon salt
2 tablespoons distilled vinegar
1 tablespoon Asian sesame oil
2 tablespoons sugar
salt
pepper
1 tablespoons toasted sesame seeds
Directions
Step 1
1
Rinse, peel (if desired) and thinly slice 1 English cucumber (12 oz.). In a bowl, mix cucumber with 1 teaspoon salt. Let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
Step 2
2
Add 2 tablespoons white distilled vinegar, 1 tablespoon Asian sesame oil, 2 tablespoons sugar, and salt and pepper to taste. Serve at room temperature or cold.
Step 3
3
Shortly before serving, sprinkle salad with about 1 tablespoon toasted sesame seeds.
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