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Soy Cucumber Salad

Sesame-Soy Cucumber Salad

Sesame-Soy Cucumber Salad

Sesame-Soy Cucumber Salad

Soy Cucumber Salad

Ingredients

  1. 4 large Japanese or Persian cucumbers, washed and plunged in an ice bath
  2. 1/2 tablespoon kosher salt
  3. 3 tablespoons white vinegar
  4. 3 tablespoons soy sauce
  5. 1 tablespoon sesame oil

Directions

  1. Prep the cucumbers: Remove the cucumbers from the ice bath. Chop the ends off the sides of each cucumber; peel cucumbers, leaving alternating green stripes of skin. Halve the cucumbers lengthwise; use a small spoon to remove and discard cucumber seeds. Slice crosswise into half-moon-shaped segments, each 1/2-inch thick.
  2. Transfer chopped cucumber to a medium-sized mixing bowl; add salt.
  3. After 10 to 15 minutes, pour out excess water, and dry cucumber pieces with a paper towel.
  4. Add white vinegar, soy sauce, and sesame oil; stir to combine, and allow to marinate for 15 minutes.
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