CSA Recipe: Cucumber Salad

My love for cucumbers developed when I first had a cucumber salad at my favorite Japanese restaurant. Though this is not their recipe, it will do the trick.

Ingredients

• 2 medium, or 1 large cucumber
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons sesame seeds, toasted

Preparation

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

Serves 4