Perfect For Summer: Sesame Soy Cucumber Salad
Lately I've been on a huge cucumber kick. They're light and refreshing — perfect for a hot summer day.
I grew up eating this salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, the combination so simple, yet so satisfying.
The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you — cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. To check out my mom's easy recipe, read more.
From YumSugar's mother
Ingredients
4 Japanese or Persian cucumbers
1 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
Directions
- Wash the cucumbers well.
- Chop off the ends of the cucumbers. Peel the cucumbers.
- Halve the cucumbers lengthwise.
- Use a small spoon or a parer to remove the seeds from each cucumber half. Discard seeds.
- Slice crosswise, chopping into pieces shaped like half moons.
- Transfer chopped cucumber to a mixing bowl; add salt.
- After 10-15 minutes, pour out excess water and dry cucumber pieces with a paper towel.
- Add white vinegar, soy sauce, and sesame oil; stir to combine.
Serves 2.
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