Recipe from Just a Taste


  • 1 1/2 tsp.white sesame seeds
  • 3 cups very thinly sliced cucumbers
  • 1 cup grape tomatoes, halved
  • ½ cup diced red onion
  • ½ cup carrots, peeled and julienned
  • 1 cup rice wine vinegar
  • ¼ cup water
  • 1 teaspoon sesame seed oil
  • 1 teaspoon kosher salt
  • 2½ teaspoons sugar


Toast the sesame seeds in a dry saute pan set over medium-low heat until they become golden brown. In a large bowl, combine the toasted sesame seeds with the remaining ingredients. Cover and refrigerate the salad for at least two hours (stirring occasionally) before serving.