2 cups Japanese cucumbers -- thinly sliced (I used English)
1 tsp salt
1 TBS sugar
1 TBS soy sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 tsp sesame seeds
If Japanese cucumbers aren't 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 with the salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with the sesame seeds and mix. Let marinate for 20 minutes before serving.
1 tsp salt
1 TBS sugar
1 TBS soy sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 tsp sesame seeds
If Japanese cucumbers aren't 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 with the salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with the sesame seeds and mix. Let marinate for 20 minutes before serving.
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