Cucumber Salad

 

 

Excellent with Korean Barbequed Beef

 

1 English cucumber (12 ounces)

1 teaspoon salt
2 tablespoons white distilled vinegar

1 tablespoon Asian sesame oil

2 tablespoons sugar

Salt and pepper to taste

1 tablespoon toasted sesame seeds

 

1.     Rinse, peel (if desired) and thinly slice 1 English cucumber. In a bowl, mix cucumber with salt and let stand until cucumber is wilted, about 45 minutes. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.

2.     Add white distilled vinegar, sesame oil, sigar, and salt and pepper to taste. Serve at room temperature or cold.

3.     Shortly before serving, sprinkle with about 1 tablespoon toasted sesame seeds.