- 8 cups thinly sliced cucumbers
- 1 tablespoon salt
- 2 green onions, sliced
- 1 garlic clove, minced
- 2 to 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame seeds, toasted
- 1/8 teaspoon cayenne pepper
- Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well.
- In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving. Yield: 8-10 servings.
Originally published as Sesame Cucumber Salad in Country April/May 2000, p49
Reviews for Fresh Sesame Cucumber Salad
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Reviewed Jun. 10, 2011
You seem to be the only person that knows you have to toss the cuke slices in salt first to tenderize them.
Reviewed Aug. 21, 2010
3 words - TO DIE FOR! We add a little garlic powder too!!
Reviewed May. 25, 2010
This is a favorite of ours during the summer. It's wonderful!