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Cucumber Salad – Japanese Style Recipe

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This recipe for Cucumber Salad – Japanese Style, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoons sugar (or slightly less honey)
1 tablespoons soy sauce
1/4 cup rice wine vinegar
1 teaspoons sesame oil
2 teaspoons sesame seeds

If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar (or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.

Personal Notes:
Personal Notes:
Sara likes rice noodles mixed in—which is better—but you have to add the noodles just before serving, and you cannot keep any leftovers. This salad does not keep well anyway...it gets too soggy!




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