Japanese Cucumber Salad


1 large English cucumber

¼ cup rice vinegar

1 teaspoon raw honey

¼ teaspoon salt

2 tablespoons toasted sesame seeds


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

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

Servings 4