I learned how to make this salad from my husband John. The recipe came from his Mom and through the years I managed to change it around a little bit. Instead of sesame oil I use olive oil. But if you like sesame oil you can use it instead. Just be careful, sesame oil can over power any recipe if you add too much. This salad is much better a few hours after you make it. What I normally do is to make it and put it in the fridge a few hours. It’s so much better when you do that.
Serves 4
- 1 medium cucumber, peeled and sliced
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
Stir together salt, white wine vinegar, paprika, garlic and oil. Add cucumbers, tossing to coat.
Taste and adjust seasoning.
