Japanese Cucumber Salad

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.

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 Instructions 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. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately. Nutritional Information Makes: 4 Serving size: 1 cup Calories 46 Fat 2g Saturated fat 0g Mono Fat 0g Cholesterol 0mg Carbohydrates 4g Protein 1g Dietary fiber 1g Sodium 147mg Potassium 137mg