Chilled Cucumber Salad
4 each English cucumbers
washed (and peeled if desired)
2 tsp kosher salt
1 lb mung bean sprouts
1 Tbsp soy sauce
1 Tbsp granulated sugar
1 Tbsp unseasoned rice vinegar
2 tsp toasted sesame oil
1 tsp minced ginger
1 tsp toasted sesame seeds
Cut the cucumbers in half lengthwise and scoop out the seeds with a small spoon. Slice halves into quarters, lengthwise. Cut quarters into large 2” pieces on a sharp bias. Toss the cucumber with the salt and place in a colander to drain for 30 minutes. Rinse well and use paper towels to pat dry and absorb excess moisture.
Whisk together all of the dressing ingredients. Adjust flavors as desired. Toss with cucumber and bean sprouts. Refrigerate and serve chilled.