Japanese Cucumber Salad

Really easy side dish or light appetizer for Asian cuisine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by peeling the Cucumbers. Remove the skin completely.

Step 2

Cut the ends from each cucumber and then slice the cucumber in half width wise.

Step 3

Then chop the Cucumbers in bite size pieces. You'll basically end up with a bunch of half cucumber slices.

Step 4

Put all your cucumber slices in a storage bowl with a well fitting lid.

Step 5

Next, place your two cups of rice vinegar in a measuring cup.

Step 6

Add the sugar and mix with a spoon until all the sugar is dissolved.

Step 7

Next add your Sesame seeds into the measuring cup and give it a mix, yes, the Sesame seeds will remain at the top, but that way you know they are all fully saturated with the rice vinegar.

Step 8

Pour your rice vinegar mixture over your cucumber slices in the bowl. Make sure all Cucumbers are saturated in the rice vinegar. If they are not you can either come back to the mixture periodically and stir it up, or at this time, you can double your batch of the rice vinegar mixture.

Step 9

Next, you can seal the bowl and put in the fridgerator for 12+ hours. The longer they marinade, the better they will be. If you opted to stir instead of doubling the batch, stir around every hour or so.

Step 10

After the Cucumbers have marinaded, using a fine mesh strainer, (bigger holes=more lost Sesame seeds) strain the Cucumbers from the rice vinegar mixture and place Cucumbers back in the bowl.

Step 11

This salad is delicious on its own and also works great served over homemade poke bowls or glass noodles &Sesame oil.