Japanese Cucumber Salad

I was so excited to come across this recipe! I've had this several times at a sushi restaurant in the past. The salad had a little bit of thinly sliced carrots in it as well.

Servings: 4 (about 1 cup each)

Ingredients:

2 medium cucumbers, or 1 large English cucumber

1/4 cup rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons sesame seeds, toasted (see Tip)

Directions:

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.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

This recipe is from EatingWell.com.