Japanese Cucumber Salad

Recipe

•4 Kirby cucumbers or 2 large cucumbers (I used English cucumbers)
•1/2 tablespoon salt
•1/2 cup white rice vinegar
•2 tablespoons soy sauce or tamari
•2 teaspoons sesame oil
•2 tablespoons white sugar
•1/2 teaspoon white or black sesame seeds, or a mixture of both
DSC_0041-1

1.Cut the cucumbers into paper-thin slices. In a large bowl,
DSC_0042-1

toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.

2.In a small bowl, stir together the rice vinegar,
DSC_0043-1

soy sauce,
DSC_0045-1

sesame oil,
DSC_0046-1

and sugar
DSC_0048-1

until the sugar is dissolved.
DSC_0050-1

3.Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture.
DSC_0052-1

DSC_0053-1

Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.
DSC_0054-1

Advertisements

One thought on “Japanese Cucumber Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s