Cucumber salads are incredibly easy to make and so refreshing on a hot summer evening. They pair well with just about any type of main dish or can be served as an afternoon snack! I'm using kyuri cucumbers here, which are seedless and very crisp. They are smaller than English cucumbers so you'll need at least twice as many if you use this variety. Persian cucumbers also work well in this recipe. Look for kyuri cucumbers at your local farmer's market in the summertime.
Ingredients
2 large
English cucumbers
thinly sliced
(or kyuri cucumbers)
½ medium
sweet onion
thinly sliced
5 tablespoons
brown rice vinegar
½ teaspoons
fine sea salt
2 tablespoons
sesame seeds
lightly toasted