Japanese Cucumber Salad (sunomono)

This salad is tangy, crunchy and a little sweet. 

Great as an appetizer, side dish or accoutrement to a meal!

Use this salad with my recipe, Shrimp Stacks:

Japanese Cucumber Salad (Sunomono)

Preparation: 10 min

                  Cook Time:  0 min  Total Time: 10 min                       

Ingredients

        

          1 cucumber, peeled and chopped

          2 tbsp rice vinegar

          3 tbsp sesame oil

          1 tsp soy sauce

          1/2 tbsp honey or sugar

          1 tsp sesame seeds

          1/2 tsp salt

Instructions

        

          1. Slice cucumber into discs and then quarter the slices. Toss the cucumber in salt and then drain them 

               using a colander under cold water. 

          2. Mix all other ingredients in a bowl until well blended. I allow my vinegar to break down the  

             sugar/honey before I add the other ingredients (2-3 minutes).

         3.  Add the cucumbers into the mixture and toss until well coated. Serve immediately or make ahead of 

            time and refrigerate.