Japanese Cucumber Salad

Here’s the last installment from my Japanese feast from the other day. This cucumber salad is quick and easy to make, and refreshing for a hot summer day or warm summer evening.

In my post for my Muddled Mint-Cucumber Cooler, I mentioned I don’t care much for raw cucumbers, only for their essence. I take that back. I do enjoy them in this yummy little salad.

Simply slice a cucumber then cut into halves. In a small mixing bowl, combine 1/4 cup rice vinegar, 1 tsp sugar, 1/4 tsp salt and 2 tbsp toasted sesame seeds. Add in the cucumber halves and toss to coat. Place into a covered container and refrigerate until chilled and well-marinated. Serve cold.

Happy eating!