When it comes to kids, sometimes the most basic recipes turn out to be the most popular. It always amazes me how something so simple can be one of my kids’ favorite dishes, but that’s why this easy cucumber salad is constantly in our family’s lunch rotation.
I like to use Persian cucumbers for this recipe because they’re seedless and have thin skin so you don’t need to peel them, but you can use any variety you have on hand. I use a mandoline slicer to cut the cucumber into very thin slices and toss it with a bit of vinegar and some sesame seeds. When I pack this dish in Kenya and Chloe’s lunch boxes I’m instantly the world’s greatest mom. Who knew that’s all it took?
4 Persian cucumbers, thinly sliced (see Note)
2 tablespoons rice wine vinegar
2 teaspoons sesame seeds
1. Place all the ingredients in a bowl and stir to combine.
2. Serve immediately or refrigerate up to 2 days.
NOTE: You can also use English or hothouse cucumbers that have been peeled, cut in half, seeded, and thinly sliced.
BETH: Very refreshing and a bit of a change from typical salads. If you have a toddler like mine who is absolutely obsessed with cucumbers, this salad is a must in your repertoire.