Japanese Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 teaspoon salt

1 1/2 tablespoons rice vinegar

1 tablespoon sugar

2 dashes sesame oil

1/2 teaspoon black sesame seeds (toasted)

Methods:

1. Wash and slice the cucumber into thin even slices.  In a bowl, add the cucumber slices and salt.  Mix well.  Set aside for 10 minutes.
2. Gently squeeze out the excess water from the cucumber, place into a bowl and set aside.
3. Add the vinegar, sugar and sesame oil.  Mix well and chill for 10 to 20 minutes.
4. Garnish with black sesame seeds, mix and serve.

This recipe is adapted from 'Rasa Malaysia.com' with slight adjustments to suit my preference.