Summer in Boston is no joke. Especially this summer! Heat, humidity and exhaustion from concert planning…I rarely feel like cooking once I make it home. This is an easy and quick cucumber salad with an Asian twist that I found on eatingwell.com. It stores well and is a nice, refreshing snack to tide me over until my husband has made dinner!
Asian Cucumber Salad!
- 2 medium cucumbers
- 1/4 cup rice vinegar
- 1 t sugar
- 1/4 t salt
- 2 T toasted sesame seeds
Slice cucumbers in half lengthwise, scrape seeds out. Cut cucumbers into very thin slices. Lay out on a paper towel and squeeze any excess moisture.
Combine vinegar, sugar and salt and stir until dissolved. Add the cucumbers and sesame seeds; toss. Serve immediately.