Japanese Cucumber Salad

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I found this recipe here.

I have been searching tirelessly for new recipes to use all the cucumbers I’ve gotten this year from the garden. Talking to other locals, I have found out everyone is having a good year for cucumbers, so naturally all ingredients to make dill pickles are sold out withing a 20 mile radius. As a result, I’m stepping out of my comfort zone and making new recipes. This recipe had lots of great comments, as you’ll see if you look at the original post. I have had to make alterations to the recipe, such as excluding sesame seeds and substituting in white wine vinegar, since I do not have rice wine vinegar. With the substitute, I had to dilute the mixture a bit. This recipe makes lots of marinade, so cut as many cucumbers as you need to serve or you think you can eat. I probably wouldn’t add more than 3, maybe 4 cups of cucumbers before doubling the marinade.

What You Will Need
  • 2 Medium Cucumbers (4 small homegrown cucumbers)
  • 1/4 cup White wine vinegar
  • 1 Tbsp Water
  • 1 Tbsp Soy sauce
  • 1 tsp Sesame oil
  • Salt and Pepper
  • Covered Mixing Bowl, Cutting board, and Knife
Instructions
  1. Peel you cucumbers, cut in half length wise, cored, then sliced into half-moons. Add to mixing bowl. Add pinch of salt and fresh pepper.
  2. Add remaining ingredients and mix together. Let sit for at least 30 minutes before serving.
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