Whenever I need a quick appetizer or side to go with an Asian main course, I turn to cucumbers. These slick, crunchy workhorses of the kitchen are always reliable when you need that last-minute "something extra." Sure, you can pickle cucumbers, jar them, and save them for the future, but my favorite way to eat them is raw, in a quick salad.
In Sichuan cuisine, cucumber salads are a great cooling refresher between bites of the other much hotter dishes. Thailand and Vietnam also have their own versions of cucumber salads. But since I've been cooking quite a few Japanese dishes this week, I decided to make a batch of Japanese cucumber salad to go along with them.
This recipe couldn't be easier. You just toss the cucumbers in salt, let them sit for 5 or 10 minutes, then gently squeeze out the excess water. Then you mix the cucumber slices in a fragrant blend of sesame oil, rice vinegar, and soy sauce.Read More