Asian Cucumber Salad

When I was growing up my Mom regularly made a cucumber salad during the hot summer months. My Dad always grew Lemon cucumbers in the garden, and they were absolutely delicious marinated in a mild vinaigrette for dinner. Our family loved them. I can no longer get the Lemon cucumbers, but I have continued making the salad with the typical cucumbers found in the produce section of my market.

I found this version of the recipe with an Asian twist in our local newspaper and we really liked the change in flavor. Using the rice vinegar makes for a milder marinade with the cucumbers and I added sesame seed oil to make the flavor even more Asian. Blessings...

Recipe:

1 cucumber (about 9" long), peeled and thinly sliced
3 green onions, thinly sliced
1-1/2 tbsps. sugar
1/4 tsp. Kosher salt
3 tbsps. rice vinegar
1/8 tsp. sesame seed oil

1. Combine sugar, salt, vinegar and oil in a medium bowl; set aside while you prep the vegetables so the sugar and salt dissolve.
2. Whisk the dressing and add the vegetables; stir to combine.
3. Cover and refrigerate overnight for the best flavor.

Yield: 1-1/2 cups