I've taken this several times over to Beth's house and they never get any because Genevieve quickly snatches it away and eats the whole entire thing by herself. It is really yummy...not to tart not to sweet. I slice the cucumbers about 1/4" thick so that if there does happen to be some left, and you end up storing them in the fridge for a day or so, they don't get soggy like they would if they were thinly sliced.
- 2 large English cucumbers sliced at an angle 1/8" - 1/4" thick
- 3 Tblsp. toasted sesame oil
- 6 Tblsp. rice vinegar
- 2 Tblsp. soy sauce
- 1 tsp. salt
- 2 Tblsp. honey
- 1/2 tsp. crushed red chili pepper flakes (optional)
- 1/2 c. sliced green onions (also sliced at an angle and also optional)
- 2 Tblsp. toasted sesame seeds (optional)
In a large mixing bowl whisk together the oil, vinegar, soy sauce, salt, honey and red chili pepper flakes.
Toss the dressing with the sliced cucumbers and green onions.
Refrigerate until needed and garnish with sesame seeds. Store the leftovers with their juices in an airtight container in the refrigerator for no longer than 3 days.
I like to make a quadruple recipe keep it in the fridge and use it as I want with however many cucumbers I want to eat or use.
3/4 c. toasted sesame oil
2 1/4 c. rice vinegar
1/2 c. soy sauce
4 tsp. salt
1/2 . honey
add the remaining ingredients as you are ready to use in the proportions you like
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