cucumber salad

Crispy.  Tangy.  Refreshing.  That's how I would describe this salad.  It's quick and easy, and I think it's almost better the second day, or after it's sat in the fridge for a while and all the flavors have blended, making it even more tasty.

sesame cucumber salad

Ingredients:

1 medium cucumber, thinly sliced

1/2 small onion, finely chopped

1/2 jalapeno, seeded and finely chopped

2 T chopped cilantro

1 T rice vinegar

2 tsp lime juice

1 tsp sesame oil

1 tsp canola oil

1 tsp sesame seeds

1/2 tsp agave nectar or sugar

salt & freshly ground black pepper

Method:

Make the dressing by combining the rice vinegar through the agave nectar.  Whisk until combined and set aside.  

Thinly slice the cucumbers with a mandoline.  Add chopped onion, jalapeno, and cilantro.  Pour dressing over cucumbers and stir to combine.  Add salt and pepper to taste.

Chill for at least 1 hour before serving.

Serves 3-4

* A modification of this recipe.