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Japanese Cucumber Salad

I was inspired to figure out this recipe by one of my favorite restaurants in the Monterey Bay "Sapporo's."

Prep
Cook
Serves 4people
Ingredients
2
medium cucumbers, or 1 large english cucumber
1/4
cup rice vinegar
1
tsp sugar
1/4
tsp salt
2
tbsp sesame seed, toasted
Directions
1.
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.
2.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately

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