Japanese Cucumber Salad

Sharon123's Note:

Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 cups thinly sliced cucumbers (Japanese, English, or regular)
• 1/2-1 teaspoon salt (to taste)
• 1/4 teaspoon pepper
• 1 tablespoon sugar (or slightly less honey)
• 1 tablespoon soy sauce
• 1/4 cup rice wine vinegar
• 1 teaspoon sesame oil
• 2 teaspoons sesame seeds

Directions:

1. If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
2. In a large bowl, combine cucumbers, salt and pepper, mix well.
3. Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
4. Sprinkle with sesame seeds and mix.
5. Let marinate for 20 minutes before serving.
6. Adjust seasonings before serving.

Reviews

[nemokitty]

This was delicious. I didn't even use the sugar or honey. Made for Sharon123 Cookathon 2010.

[Mara in Iowa]

These were very tasty. I think I may have sliced my cucumbers too thin. I'll try slicing them thicker next time. Not too thick though but not as thin as paper. I tried toasted sesame seeds I had on hand and I think I'd rather have the regular ones. I'll be making this one often.

[pinksakura]

I loved this recipe! I have been trying to perfect a cucumber salad for a long time now and I had never thought to add sesame oil.
The only thing I did different from this recipe was reduce the soy sauce by half and eliminate sugar. I have tried making cucumber salad with sugar but I don't really care for the sweet taste. From reading some of the reviews, I thought it would be better not to because soy sauce can really have an overpowering, salty taste. The saltiness overall was perfect for me.
Also, I think the key to this is to have a really good sesame oil. The one I have has a great aroma and taste (even just by itself) so I think that really helped to make this salad taste better.