Cucumber And Rice Wine Vinegar Salad

1. 1

   Using a vegetable peeler, create ribbons of cucumber by pulling and pushing the peeler up and down the length of the cucumber. If you have excess and can no longer use the peeler, thinly slice what is left over.

2. 2

   Whisk together the rice wine vinegar, soy sauce, sesame oil, sugar, and salt.

3. 3

   Toss the cucumber ribbons with the rice wine vinegar mixture. Add sesame seeds and toss again.

4. 4

   Allow to rest in the refrigerator for at least 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.