We loosely followed this recipe: http://www.coffeeandquinoa.com/2013/05/simple-cucumber-salad/ Our modifications: first, using a mandolin slicer, we thinly sliced three unpeeled Persian cucumbers (seedless mini-cucumbers) into a mixing bowl. Second, we thinly sliced one small shallot (about 2 Tbsp) in cross sections and added them to the bowl. Third, we used ¼ cup Japanese seasoned rice vinegar (Marukan Seasoned Gourmet Rice Vinegar, which has a yellow label) instead of white vinegar for a milder flavor. Finally, we finished the salad with about 1 Tbsp olive oil. (Jan. 2017)
Cooking Adventures 