Asian Cucumber Salad
Author: Kiyo Miller
Serves: 2
- 1 Japanese cucumber (about 5 ounces)
- 1 tablespoon soy sauce (Kikkoman recommended)
- 2 tablespoons rice vinegar (unseasoned)
- 2 teaspoons sugar
- ½ teaspoon gochugaru (Korean red chili flakes)
- ¼ - ½ teaspoon roasted sesame seeds
- few sprigs of fresh cilantro torn into pieces (may substitute thinly sliced green onions or chives)
- Slice the cucumbers into thin rounds, about ⅛th-inch thick.
- Combine the soy sauce, rice vinegar, and sugar in a small bowl. Mix well until sugar has dissolved. Mix in gochugaru and and most of the sesame seeds.
- Place cucumbers in a low sided bowl. Spoon sauce over the cucumbers. Sprinkle remaining sesame seeds over the top followed by the cilantro.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/01/24/asian-cucumber-salad/
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