Deborah Dana

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Deborah Dana

Cucumber salad

Name: Cucumber salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Oriental
Ingredients: 8 cucumbers, without seeds and cut into thin slices; 1/2 cups rice vinegar; 4 teaspoons sugar; 3 teaspoons sesame seed, lightly toasted; 4 chives, chopped

20 mins

Low

4.25

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Deborah Dana

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Salad of light slices of cucumber in rice vinegar accompanied with a little sesame and chives. This cucumber salad is very fresh. And for it to have the perfect flavor it is recommended to let it rest in refrigeration for as long as possible since this way the cucumbers will take the flavors of the other ingredients achieving the perfect salad. Do not stop trying it.

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Ingredients

6 portions

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8 cucumbers, without seeds and cut into thin slices
1/2 cups rice vinegar
4 teaspoons sugar
3 teaspoons sesame seed, lightly toasted
4 chives, chopped

Preparation

Cut very thin slices of cucumbers (if you have a food processor you can do it quickly there).

Put the cucumber in a glass container making layers of cucumber.

Mix the vinegar and sugar in a small container until it is 100% dissolved.

Add the scallion, the sesame and pour over the cucumbers.

Cover the cucumbers with plastic and refrigerate for at least 3 hours before serving (preferably make the salad a day before so that the cucumber has absorbed the taste of the rice vinegar).