Cucumber Salad: quick, easy, amazing

I like cucumbers quite a bit. I’ll eat them straight at salad bars. I think they’re just fantastic. However, an already good thing can be made that much better, with a few simple ingredients – this is a side salad I’ll serve with just about any fancy meal, especially Asian cuisine.

Ingredients

2 large cucumbers

2 tablespoons sugar

1 tablespoon black pepper

2 tablespoons vinegar

Instructions

Take the cucumber, peel it (this is optional, but I prefer the peeled texture), cut it in half, and then slice it into bit sized chunks. Artistry here can really make the dish fancy, what with angular cuts and de-seeded cucumbers.

Then, in a decent sized bowl (this can even be serving bowl, it usually is for me), add the sugar, pepper, and vinegar to the cucumber, and mix it. After mixing it well, taste it, and add any more seasoning if it’s necessary. However, this dish accents the cucumber rather than re-flavoring it, so it’s probably best to err lightly with seasonings.

Enjoy! This keeps in the fridge a few days, I love it.