Cucumber plants are really productive. Once they get going in summer, you may be hard pressed to find ways to deal with the quantity. This Japanese Cucumber Salad is very simple and quick to make, and it works well at dinner parties, since the servings are small. Serve it as a side pickle or as a palate cleanser between courses.

2 – 3 cucumbers
60mL (¼ cup) seasoned rice vinegar
5mL (1 tsp) sugar
1.25mL (¼ tsp) salt
30mL (2 Tbsp) sesame seeds, toasted

Peel cucumbers in strips. Slice cucumbers in half lengthwise, scrape out seeds. Thinly slice cucumbers. Put in a double layer of paper towel, gently squeeze the excess moisture. Combine vinegar, sugar, and salt in a medium bowl, stirring to dissolve. Stir in cucumbers and sesame seeds.
Serve immediately.

Edible borage flowers make a lovely garnish, and they complement the flavour of cucumber.