- 4 cups Japanese or Persian cucumbers, thinly sliced
- 2 teaspoons salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame seeds, for serving
In a large bowl, add the cucumbers and the salt and toss to combine.
Let the cucumbers stand for 10 minutes.
Step 3 –In a small bowl, add the rice vinegar, the sugar, and the soy sauce and whisk to combine.
Step 4 –Pour the cucumbers into a colander and pour the excess liquid out of the bowl.
Step 5 –Use your hands to squeeze the remaining liquid out of the cucumbers.
Step 6 –Return the cucumbers to the large bowl and pour the vinegar mixture over top. Toss to combine.
Step 7 –Let the salad stand at room temperature for 10 minutes.
Step 8 –Serve the salad sprinkled with the sesame seeds.