This recipe is very similar to my European cucumber salad but with a slight twist. Including the soy and sesame oil makes it a very different flavor profile. It's really good as a side dish to stir fry or other Asian dishes since it adds a little crunch and acidity. There was a sushi place that made this dish and I loved it but moved away, I think I've nailed it with this recipe!
Ingredients:
2 large 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
1. Slice the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
2. In a measuring cup, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
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. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.
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