Photo: Renate Bromberg1/4 cup seasoned rice vinegar
1/2 teaspoon Asian sesame oil
2 tablespoons black sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh gingerroot
1/4 cup chopped scallion greens
a pinch sugar if desired
With a mandoline or other manual slicer or vegetable peeler cut cucumbers lengthwise into thin ribbons.
In a bowl toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour.
