This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it could be served on any fish, chicken or tofu dish.
- 1 English cucumber halved lengthwise, seeded and chopped
- 1/4 cup seasoned rice vinegar
- 1 tbsp sesame oil
- salt and pepper to taste
- Puree cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until combined well. Season with salt and pepper.
Chef's Note: The total yield is about 1-1/2 cups. A serving is considered 1/4 cup.