Some days it feels like spring is officially here. Sunshine, flowers, freshly cut grass—you know, the really good stuff. On days like this, you really don’t want a heavy, hearty meal.
Enter cucumber salad.
It’s light. It’s refreshing. It’s perfectly green.
Using a vegetable peeler to make the ribbons is also a delightful extra. I didn’t really think it would make much of a difference—but it absolutely did. Slicing the cucumber this way allows you to get a little more of the water out and vinegar in.
Cucumber Ribbon Salad
1 English cucumber
1/3 cup rice vinegar
1 teaspoon sugar
Sprinkling of nori and sesame seeds
Start by using a vegetable peeler to create ribbons from the cucumber. Use a paper towel to soak up any excess water. Combine vinegar and sugar and pour over the cucumbers. Refrigerate for about an hour. Serve with a sprinkling of nori and sesame seeds.
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