A delightful and easy-to-make cucumber salad with an Asian twist, perfect for any occasion.
Peel the cucumbers if desired, then slice them lengthwise and remove the seeds. Cut into thin half-moons.
Removing the seeds helps prevent the salad from becoming watery.
Place the cucumber slices in a mixing bowl and sprinkle with salt and pepper. Toss to combine.
Letting the cucumbers sit with salt for a few minutes can enhance their flavor.
In a small bowl, mix together the soy sauce, sugar, rice vinegar, and sesame oil until the sugar dissolves.
Use warm water to help dissolve the sugar faster if needed.
Pour the dressing over the cucumbers and toss to coat evenly.
Ensure all cucumber slices are well coated for maximum flavor.
Sprinkle the sesame seeds over the salad and mix gently.
Toast the sesame seeds beforehand to enhance their nutty flavor.
Let the salad marinate in the refrigerator for 20 minutes before serving.
Chilling the salad allows the flavors to meld together beautifully.
Serve the salad chilled as a refreshing side dish or appetizer.
Garnish with additional sesame seeds or a sprig of fresh herbs for presentation.
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