A quick delicious side dish (or snack). This recipe goes great with many meals. Don't limit yourself to only making this with Asian dishes.
Course Side Dish
1-2eachcucumbers, thinly slicedsee note about cucumber type
¼-½teaspoonsugarjust a tad to cut the vinegar a bit
½teaspoonsoy sauceI just a small splash
2teaspoonsdark sesame oilaka toasted sesame oil
1green onion, thinly sliced
Thinly slice the cucumber and place it into a medium bowl. Add the remaining ingredients and toss well to coat, serve immediately.
I prefer using the English hot-house cucumbers that have the thin peel. There is no need to peel those, just wash and thinly slice. If you use a standard cucumber found in American grocery stores, I recommend peeling those as they have a very thick (and often coated in wax) peel. You will also want to cut them in half and scoop out the seeds. Once you thinly slice the cucumber, it will look like crescent moons and still taste great. It won't hurt anything to leave the peel on, this is a purely personal preference.