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Cucumber salad

Su means vinegar in Japanese. This classical Japanese cucumber salad is fast and easy to prepare. It gives a light, palate-cleansing, and cooling effect to spicy dishes.

  2 large cucumbers
  1/3 cup rice vinegar
  4 teaspoons white sugar
  1 teaspoon salt
  1 1/2 teaspoons minced fresh ginger root
  Sesame seeds to taste


Slice cucumbers crosswise into very thin slices. You can used a mandolin for very thin slices.

In a small bowl combine vinegar, sugar, salt, and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. Sprinkle sesame seeds to taste.

Fun Variations

Add some thin carrot shavings for added nutrition and color.

Try roasting the sesame seeds.

Kick it up with some finely chopped red onion.

You can substitute Splenda for the sugar if you’re counting calories.

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