A bowl of very thin slices of seedless cucumbers can be a refreshing side to fish, shellfish or other main dishes.
In this recipe a sweet and sour dressing is the only addition to the sliced seedless English or hothouse cucumber. Use a very sharp knife or a mandoline to cut very thin, almost paper-like slices. Leave the cucumber unpeeled so that the slices stand up against the dressing while also adding a very subtle and appealing accent of green.
This salad is best made about 20 minutes before serving so that the cucumbers soften a bit and take on the complex flavors of its dressing.
Serves 4.
2 cups very thinly sliced English or hothouse cucumbers
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1/2 teaspoon sesame oil
Optional: 2 teaspoons toasted sesame seeds
- Do not peel the cucumbers and slice them using a very sharp knife or mandoline. Make the effort to have the slices be of uniform thinness and almost paper-thin.
- Place the slices in a serving bowl.
- In a separate mixing bowl combine the salt, sugar, soy sauce, rice wine vinegar and sesame oil. Use a fork to combine until the salt dissolves.
- Pour the dressing over the cucumbers and gently toss to coat.
- Let marinate for up to 20 minutes so that the cucumbers soften a little.
- Taste and adjust seasoning and drain off any excess dressing.
- If adding toasted sesame seeds, sprinkle them on the cucumbers just before serving.
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