This is a simple, light, and refreshing recipe from Gourmet Magazine.
Cooks' Note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.
Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
2
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.
I made this as a fast salad for supper tonight. Since it was just me, I cut everything in half and didn't cook the dressing. Just put everything (except the cucumbers) in a small jar and shake well. Tossed it and let stand. ENJOY! PS. Add a handfull of olive slices or halves for a change of pace.
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We followed the recipe, except we removed the seeds & mandolined our cucumber into strings. A perfect & quick salad to our summer barbecue dinner. Thank you very much for posting this recipe! I look forward to trying it again with grated ginger or sesame seeds ....
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I love this recipe. I cut the cucumber into match sticks and double the sesame oil. Sprinkle with sesame seeds. Fabulous served with grilled chicken breast. My aunt who lives in Japan made a salad very similar to this on her last visit home.
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