Japanese Cucumber Salad

INGREDIENTS

• 3 crunchy Japanese or Persian cucumbers
• 2 tsp salt to draw out moisture

DRESSING

• 2.25 tbsp (31.5 g) rice vinegar
• .75 tbsp (10 g) sugar
• .2 tsp (.65 g) salt
• .2 tsp (1.05 g) soy sauce
• 0.75 tsp (2.2 g) sesame seeds

INSTRUCTIONS 

1. Slice all the cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
2. Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
3. Rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
4. Mix dressing ingredients: rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
5. Sprinkle with sesame seeds just before serving.