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Sesame-Lemon Cucumber Salad
Nb persons: 4
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Source: Cook's Illustrated magazine Summer Entertaining 2009
| 1/4 c. | rice vinegar |
| 1 Tb. | juice from 1 lemon |
| 2 Tb. | Asian sesame oil |
| 2 tsp. | sugar |
| 1/8 tsp. | dried red pepper flakes, plus more to taste |
| 1 Tb. | sesame seeds, toasted over medium heat until fragrant and golden, 4-5 minutes |
| 3 medium | cucumbers, sliced, salted, and drained |
Whisk all ingredients except cucumbers in medium bowl. Add cucumbers; toss to coat. Serve chilled or at room temperature.
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