japanese_cucumber_salad
Differences
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| Next revision | Previous revision | ||
| japanese_cucumber_salad [2020/05/18 21:58] – created court | japanese_cucumber_salad [2021/03/19 02:38] (current) – court | ||
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| Line 3: | Line 3: | ||
| __Ingredients__ | __Ingredients__ | ||
| - | * 2 cups thinly sliced | + | * 2 cups thinly sliced cucumbers |
| * 1 teaspoon salt | * 1 teaspoon salt | ||
| * 1 tablespoon sugar | * 1 tablespoon sugar | ||
| Line 13: | Line 13: | ||
| __Directions__ | __Directions__ | ||
| - | If Japanese cucumbers are not available, English cucumbers can be substituted. | + | The cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, 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. |
japanese_cucumber_salad.1589839097.txt.gz · Last modified: by court