Monday, May 3, 2010


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. 

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