Cambodian Cucumber Salad

INGREDIENTS  

• 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  

1. 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.
2. 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.
3. Let sit for 1 hour in refrigerator before serving. Sprinkle with sesame seeds.

Recipe Author: Joan Marie Poulin