Diva Tasting: Asian Cucumber Salad…

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.


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