I copied this by hand from a long-forgotten small cookbook that came with my parents’ fancy non-stick electric wok (disclaimer: I use a traditional plain steel one). They made this dish with a single large English Cucumber, but I much prefer Persian Cucumbers with the skin left on.
Cool Cucumbers
Asian seasoned sliced cucumbers
Servings: 4
Ingredients
- 2 Medium cucumbers I prefer Persian Cucumbers, skin on
- 3 T Rice wine vinegar
- 1 T Sugar
- 1/4 t Soy sauce
- few drops Sesame oil
Instructions
- Peel cucumbers (optional, especially if skins thick and/or waxed)
- Place in a bowl and lightly salt alternate layers
- Toss in dressing made from remaining ingredients
- Chill for a bit