Cucumber Salad

After the first time I made this, I almost ate the whole batch in one sitting. It’s so easy to make and I had all the ingredients in my pantry except for the cucumbers, which I picked up at a Japanese market in Little Toyko. I made this a second time using regular cucumbers and it was just as tasty.

This can be served as an appetizer before serving sushi or another Japanese dish. Or you can do what I did and have it as a snack.

Ingredients

2 cups thinly sliced Japanese cucumbers
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving.

Reference
Cucumber Salad