2 small Japanese cucumbers, peeled and cut into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon sugar
2 tablespoons light soy sauce
1/2 teaspoon dark sesame oil


1. In a large colander, toss cucumbers with salt, refrigerate 1 to 2 hours. Rinse cucumbers under cold water; drain well.
2. In a medium bowl, combine sugar and light soy sauce. Add cucumbers to sugar mixture, refrigerate until chilled. Toss with sesame oil and serve.

Recipe Courtesy of Freida's, The Specialty Produce People.

Japanese cucumbers are smaller than regular cucumbers and have fewer seeds. If unavailable, substitute 1 English cucumber.

Asian Cucumber Salad
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