Japanese Cucumber Salad

from Madhur Jaffrey

Wash and very finely slice 1 1/2lb cucumber, (remove seeds if they are large)

Place in a bowl and sprinkle with 1 tsp. salt 

Set aside for one hour. 


Toast 1T sesame seeds and crush lightly.

Blend 1T soy sauce with 1T rice vinegar.

Drain cucumber slices, squeezing if necessary to remove all liquid. Discard liquid.

Now add the other ingredients and stir.

Refrigerate for a few hours prior to eating or serve at room temperature. Serves 6