Asian Cucumber Salad

Thin Slices of Cucumber in a Sweet and Sour Dressing

• Servings: 4.

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.

Ingredients

• 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

Directions

1. 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.
2. Place the slices in a serving bowl.
3. 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.
4. Pour the dressing over the cucumbers and gently toss to coat.
5. Let marinate for up to 20 minutes so that the cucumbers soften a little.
6. Taste and adjust seasoning and drain off any excess dressing.
7. If adding toasted sesame seeds, sprinkle them on the cucumbers just before serving.