Chilled Cucumber Salad
ingredients
all
4 each English cucumbers
washed (and peeled if desired)
2 tsp kosher salt
1 lb mung bean sprouts
rinsed
1 Tbsp soy sauce
1 Tbsp granulated sugar
1 Tbsp unseasoned rice vinegar
2 tsp toasted sesame oil
1 tsp minced ginger
1 tsp toasted sesame seeds
1
Cut the cucumbers in half lengthwise and scoop out the seeds with a small spoon. Slice halves into quarters, lengthwise. Cut quarters into large 2” pieces on a sharp bias. Toss the cucumber with the salt and place in a colander to drain for 30 minutes. Rinse well and use paper towels to pat dry and absorb excess moisture.
2
Whisk together all of the dressing ingredients. Adjust flavors as desired. Toss with cucumber and bean sprouts. Refrigerate and serve chilled.