A Cool Treat for the Fourth of July or anytime….
Asian Cucumber Salad
2 Large Cucumbers
1 Teaspoon Salt
4 Teaspoons White Sugar
1 ½ Teaspoons Minced Fresh Ginger Root
5 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
2 Teaspoons Sesame Seeds, Or To Taste
Step 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
Step 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
Step 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
Step 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
Step 5 Just before serving, sprinkle each portion with sesame seeds.