Serves 4-6
1 large English cucumber (approximately 1 pound)
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
Cut cucumber into ¼ inch slices. Place in a wide, shallow dish. In a small bowl, combine soy sauce, sesame oil and rice wine vinegar; pour over cucumber slices. Toss to coat evenly. Refrigerate for 1 hour, tossing 2-3 times. Serve chilled or room temperature.