My neighbor brought over spoils from his garden: Japanese cucumbers. What better than to turn it into an easy crisp and cool summer salad. This salad is made with just a few ingredients and simple to prepare. Best part? No cooking required. This salad traditionally has you slice the cucumbers paper thin. But, I like to cut mine a little thicker — not much thicker, but thicker.
2 cups thinly sliced cucumbers (Japanese, English or regular)
1/2 cup thinly sliced tomatoes (optional)
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons toasted sesame seeds (optional)
salt and pepper to taste
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, tomatoes, 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.