![](http://1.bp.blogspot.com/_bNw-K5EU3nw/TOrNPstmnGI/AAAAAAAAAtg/up84fetOzpE/w320-h288/cc.jpg)
- 2 medium cucumbers
- 1 t. sugar
- 1 T. rice wine vinegar
- 2 cloves minced garlic
- 4 T. soy sauce
- 1 t. sesame oil
- ½ t. seasoned salt
- few drops of hot sauce
- sprinkle with sesame seeds
DIRECTIONS
- Cut 2 peeled cucumbers lengthwise. Using a small spoon, scoop out the seeds. Sprinkle a pinch of salt on the cut sides, place cut side down on paper towels to drain. After 30 minutes, pat the cucumbers dry and cut them into ½ inch pieces like half moons. Or thinly slice cucumbers with skin on.
- In a small bowl, mix the 1 t. sugar, 1 T. rice vinegar, 1 clove minced garlic, 4 T. soy sauce, 1 t. sesame oil, salt and hot sauce. Coat each cucumber pieces individually in the mixture and place in a salad bowl. Once all the cucumber pieces are in the bowl, pour remaining mixture over the cucumbers.
- Let sit for 1 hour in refrigerator before serving. Sprinkle with sesame seeds.
Recipe Author: Joan Marie Poulin
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