Japanese Restaurant Cucumber Salad

Japanese Restaurant Cucumber Salad

                          Lindsey Scarber 2013     

      Dressing Ingredients:

1/4 cup white sugar

1/4 cup white vinegar

1 teaspoon Asian (toasted) sesame oil

1 teaspoon salt, or more to taste

      Veggies:

4 large cucumbers - peeled, cut into 1/4-inch slices

2 carrots - peeled, julienne cut into 1/4 x 1/4 inch strips  (I used the carrot peeler to make strips)

2 Green onions - sliced thin

Directions

Whisk sugar, rice vinegar, sesame oil, and salt together in a bowl.

Add cucumbers, carrots and green onions.  Stir to coat.

Allow salad to marinate for 30 minutes at room temperature before serving.