Japanese Cucumber Salad

My husband is of Japanese ancestry and over the years his family has introduced me to many delightful entrees. This recipe is one of the easiest you will ever prepare. The oriental style cucumbers are longer and thinner and have less seeds than the traditional western style veggie and they are the perfect choice for this cucumber salad recipe.

This delectable side dish can be eaten any time of the year, but it is definitely a refreshing served in the summer months. Whichever cucumbers you use you'll be happy to discover with this salad mixture you won't have those awful cucumber burps an hour after eating. (Don't ask me why.....it just is what it is.) :) A nice bonus when eating cucumber salad though, don't you think? ;)

(Photo credit Pam Irie)

You probably already have the simple kitchen tools needed to make this recipe, but just in case.....I wanted to share this mixing set. Can't ever have too many of these!

To prepare the sauce, put all ingredients (except the cucumbers) into a bowl and mix very well using a whisk. You need to make sure the sugar is thoroughly dissolved.

Note: Always use the rice vinegar in this cucumber salad recipe.

(Photo credit Pam Irie)

Wash cucumbers well.

Slice off the ends. (Do not remove peel).

Now slice each cucumber in half lengthwise.

Using a small spoon, gently scrape out any seeds and discard

.

Turn the face side down on a cutting board and begin making slices no bigger than 1/4 inch width. (1/8 inch is better if you have a good knife).

Add cucumber slices to the vinegar mixture in bowl and stir well until all slices are coated. Japanese cucumber salad should be chilled (and stirred occasionally) until ready to serve.

The vinegar sauce keeps very well in the refrigerator. If you have sauce left over after your meal, you can always add another cucumber to the mixture for the next day or the day after.

(Photo credit Pam Irie)