This cucumber salad recipe is so easy to make! It's light and crispy and a perfect accompaniment to so many meals from BBQ or salmon to a simple afternoon snack. Seriously versatile!
The secret to this yummy recipe is in the type of cucumbers we use, Persian or seedless. Regular cucumbers found at most grocery stores are too large, the skin is too thick, they have too many seeds, and they're just not as crunchy.
1 large seedless cucumber (or 2-3 small Persian cucumbers)
3 tbsp rice vinegar
1 Tbsp sugar
1/4 tsp salt
1 tsp sesame seeds
Slice cucumber(s) as thin as possible, then transfer to a medium sized bowl.
Combine rice vinegar, sugar, salt, and soy sauce until dissolved, then add to cucumbers.
Sprinkle with sesame seeds and serve.
Making extra for leftovers? I'd recommend storing the cucumbers separately from the "dressing" so they don't get soggy.