This cucumber salad is everything you want from a grilling season side dish, it's ridiculously simple and incredibly refreshing. It's the perfect accompaniment for anything that's on the spicier side. Try it with our Korean Barbecue Spatchcock Chicken with Shishitos and Scallions for a well-rounded, all-around awesome weeknight dinner.
2 tablespoons unseasoned rice vinegar
1 tablespoon light brown sugar
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon toasted sesame oil
4 (2-oz.) Persian cucumbers, very thinly sliced
1 teaspoon sesame seeds
How to Make It
Whisk together vinegar, brown sugar, soy sauce, and sesame oil in a small bowl. Add cucumber slices, and let stand 20 minutes. Sprinkle with sesame seeds.