Made a simple side dish tonight to go with leftovers: Asian Cucumber Salad

I used my mandolin (be careful!  go slow – it’s super sharp!) to finely slice 2 English cucumbers.  I then made the dressing:

• 3/4 cup rice wine vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 3 cloves minced garlic
• 1 teaspoon sesame oil

I then added the dressing to the cucumbers and let them merry together in the fridge for about an hour.  Before serving, I sprinkled on some toasted sesame seeds.

I really like the flavors in this side dish.  I do think, however, it could use a little kick.  I think next time I will also use a little red pepper flake in the dressing.