I’ve had similar salads in restaurants but they’ve always had other ingredients in them such as crab meat, sliced green onions, melon and/or red chili flakes. Personally I prefer the simpleness of this version, but feel free to add what ever you like. It’s easy to put together and fits in well with Chinese or Japanese meals. I think it works perfectly as a first course or as a side dish, but I also like to have it as part of a light lunch.
- 2 large cucumbers (about 1&1/2 lbs), very cold
- 2 TBSP soy sauce
- 1 TBSP rice wine vinegar
- 1 tsp sesame oil
- 1/8 tsp granulated white sugar
- 1/2 tsp toasted sesame seeds
- In a bowl large enough to hold all the cucumbers and stir them, whisk together the soy sauce, vinegar, oil and sugar, until the sugar is dissolved.
- Peel the cucumbers and slice them in half, deseed them and then slice each half into 1/2 inch thick slices.
- Add the cucumber slices to the sauce and toss gently to coat them.
- Sprinkle over the toasted sesame seeds and serve immediately.
Makes 4 Servings
- I can’t eat cucumbers unless they are deseeded. If you have no problems with the seeds, then leave them in.
- Make sure the cucumbers are very cold, this salad isn’t very nice warm.