Asian Cucumber Salad
The key to this salad is salting and draining the cucumbers to wilt them, then pressing them out slightly.
Peel and thinly slice two large cucumbers. Lightly salt them and place in a colander to drain for at least 30 minutes. Then place them in a kitchen towel and gently squeeze out excess moisture.
Place them in a bowl and chill for at least 10 minutes. Just before serving, dress them with 4-5 tablespoons rice vinegar, 2 tablespoons soy sauce, 1-2 teaspoons sesame oil. Add 2 chopped green onions and 2 tablespoons toasted sesame seeds and toss to blend. Add a dash of pepper or hot pepper oil, if desired, then serve.
Copyright 1996, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007