By MICHELLE HASH
Staff Writer
Ingredients:
- Whole cucumber (thinly sliced)
- ¼ cup soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons sugar
- ½ teaspoon freshly peeled and grated ginger
- 1 tablespoon rice vinegar
- Toasted sesame seeds
Instructions:
- Evenly layered sliced cucumbers in an 8×8 pan.
- Mix soy sauce, sesame oil, sugar, ginger, and vinegar and pour over the cucumbers.
- Cover and refrigerate for at least 2 hours before serving.
- Put sesame seeds over after refrigerating.