Wednesday, July 4, 2012

Japanese Cucumber Salad

I love this salad and it is seriously so easy, with only a few ingredients. Here in La Paz, every Sushi place serves this as a starter, so I had to learn the recipe, coming to find that it really is simple and not only that, but its also relatively healthy. This cucumber salad has a sweet, tangy, and refreshing taste--it's delicious!

 Japanese Cucumber Salad: (2 servings)
Adapted from: Eating Well
1 medium cucumber
2 tablespoon rice vinegar
1/2 teaspoon sugar
Pinch of salt
1/2 tablespoons sesame seeds

Begin by toasting sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 1 minutes. Transfer to a small bowl and let cool.
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon. Cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; mixing well. Can serve immedietly or best after sitting in fridge for an hour to infuse all the flavors into cucumbers. Lasts up to a few days.

And Happy Fourth of July!! Hope you have an enjoyable time sharing it with friends and family :) Be sure to check this post for some patriotic treats for your Independence Day celebration, blessings!

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