I started looking up cucumber salads when the grocery store had a sale on cucumbers and I had ended up with 10 cucumbers I needed to use up. After exhausting myself with salads topped with cucumber and just eating the thing straight I searched online and combined a few recipes for the Asian cucumber salad (including my own personal tastes) and made this soft, somewhat refreshing side salad to accompany any Asian style meal. I personally like the strong vinegar flavor, but if you’re not too fond of it, then you can ease up on it. When eating this dish, you normally don’t need to eat a lot of it, but I tend to always do.
1 whole cucumber
¼ C rice wine vinegar
½ tsp Sesame Oil
1-2 T Shoyu
½ T Splenda Granulated sugar
Black Sesame Seeds
Dash of ground black pepper (optional)
Dash of ground ginger powder (optional)
Combine all ingredients, excluding the cumber and sesame seeds in a small bowl, whisk well, cover and set aside in the fridge.
Wash and peel the skin from the cucumber. Julienne or slice thin into strips about 2-3 inches long. If you are not going to serve the dish right away, place cucumbers in a container and store in the fridge until ready to serve.
15 minutes before serving the dish, remove the cucumbers and the dressing from the fridge. Slowly pour the dressing onto the cumbers (you can use as much or little as you want depending on your taste). Store any excess dressing back in the fridge. Toss the cucumbers lightly in the dressing to coat evenly and place back in the fridge until time to serve to keep chilled. When serving, place cucumber salad into your dish and sprinkle with black sesame seeds.
It’s best to eat this one strip at a time. This salad doesn’t keep well after mixing, so you should finish everything you mix together, if you only want a little bit, then keep the elements separate and create single servings when needed.