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+ servings

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
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