Simple and Refreshing Cucumber Salad

May 2, 2012

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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