- Trim and discard ends off each cucumber, then peel lengthwise with vegetable peeler to form stripes. Cut each cucumber in half lengthwise; remove seeds.
- Slice each half crosswise into 1-inch pieces. Score each piece crosswise, making cuts close together to within 1/4-inch of edge.
- Place cucumber in bowl and sprinkle evenly with salt; let stand 30 minutes, tossing occasionally.
- Meanwhile, toast sesame seed in small dry skillet over medium-high heat. Remove from heat and stir in oil and red pepper; cool.
- Blend vinegar, sugar and soy sauce; stir into sesame-oil mixture.
- Rinse cucumber pieces, drain and pat dry; return to bowl.
- Pour dressing over cucumbers and toss to coat well. Cover and refrigerate 1 hour, stirring occasionally.
- Remove cucumbers from dressing. Gently spread each piece to form a fan and arrange on serving dish.
Cucumber Fan Salad
ingredients
2 large cucumbers
1 teaspoon salt
1 teaspoon sesame seed
2 tablespoons vegetable oil
1/8 teaspoon ground red pepper (cayenne)
1/4 cup Kikkoman Rice Vinegar
2 tablespoons sugar
1 tablespoon Kikkoman Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
