Japanese Cucumber Salad

Tobie Puttock

Ingredients:

Serves 4

  • 2 cups thinly sliced cucumber
  • Sea salt and cracked pepper
  • 1 tablespoon soy sauce
  • 1/4 cup rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons sesame seeds

Method:

  1. Peel and deseed the cucumber before slicing. Season cucumber well, add soy sauce, rice one vinegar and sesame oil and toss to combine.
  2. Sprinkle in the sesame seeds and mix. Allow to sit for 20 minutes before serving

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