Ingredients:
4 medium sized cucumbers
2 T sea salt (for soaking water)
black sesame seeds for garnishing salad (optional but fun)
Dressing Ingredients:
4 T red wine vinegar
4 T soy sauce (I used low-sodium)
3 T sugar, Stevia in the Raw Granulated, or Splenda (use Stevia or Splenda for South Beach Diet)
4 tsp. sesame oil
1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds. Cut cucumbers in 1/4 – 1/2 inch thick slices. Soak for 30 minutes in salted ice water. (I used 2 T sea salt in the water.) While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing. After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers. Let marinate for 30 minutes in the fridge, turning the container over a few times. After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing. Put cucumbers on the serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired. This will keep one day in the fridge, but it’s much better freshly made.
