Chilled asian cucumber salad
- 3 Tbsp
- seasoned rice vinegar
- 1 1/2 Tbsp
- mirin (sweet cooking rice seasoning)
- 1/2 tsp
- toasted sesame oil
- 1 tsp
- sea salt
- 1/4 tsp
- 2 tsp
- sesame seeds
How to Make Chilled asian cucumber salad
- 1Wash cucumbers and peel (I like to leave random, thin stripes of peel on. I think it makes a nicer looking dish)
Cut cuc's in quarters lenghtways, then slice off the soft seeded area.
Chop crossways into bite size pices.
- 2In a large serving bowl add the cucumbers and the next five ingredients.
Sprinkle with sesame seeds.
Chill for at least an hour or cover with plastic wrap and refridgerate to have the next day.