Cold Soy Sesame Cucumber Salad makes a regular appearance at our dinner table during the summer. My dad used to make this all the time in the sweltering Maryland heat. It takes less than 15 minutes to make this simple, refreshing cucumber salad.
Each Saturday, I trek over to our local farmer’s market to see what new produce is for sale. As the summer season progresses, it’s always fun to watch the expanding summer bounty of fresh vegetables. Kirby cucumbers are one of the vegetables I look forward to seeing. There’s something about the crisp, cooling quality of cucumbers.
You can also use English cucumber or regular slicing cucumbers. If you use slicing cucumbers, I suggest peeling the cucumbers if the skin is thick, as well as scooping out any large seeds.
The simplest rendition of this cucumber salad has just three ingredients – soy sauce, sesame oil, and a little sugar. Sometimes I add a little rice vinegar. Other times, I sprinkle in some Korean red chili pepper flakes.
I recommend enjoying this cucumber salad the same day it is made. Otherwise, the cucumbers will start to weep and lose their crunchiness.
I made Cucumber Kimchi and Korean Spicy Cucumber Salad last summer, but one of my old favorites is this simple Cold Soy Sesame Cucumber Salad. It’s so easy to make and very refreshing. You must give this a try. It goes great with grilled foods or as a simple side dish for any meal on a hot summer day.
This Soy Sesame Cucumber Salad requires no cooking and has a cooling effect for a hot summer day.
Soy Sesame Cucumber Salad
- 4 kirby cucumbers
- 2 teaspoon soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
Trim ends off kirby cucumbers. Slice into thick rounds. Cut rounds in half if cucumbers are fat.
Toss cucumber slices with soy sauce, sesame oil and sugar.
Sprinkle with toasted sesame seeds.
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