Asian Cucumber Salad
Although this is not a Vietnamese recipe, it is a great side dish for almost any Asian themed meal. It adds a crisp texture and bright taste to many meat dishes. Making cucumber salad is super simple and is a good way to get away from your regular iceberg lettuce covered with store bought salad dressing.
2-3 English Cucumbers (Sliced thin, about 1/8 of an inch; can also be cut into half moon)
1 Tablespoon Granulated White Sugar
1 Tablespoon Soy Sauce
¼ cup Rice Wine Vinegar (Can also be substituted for White Vinegar)
1 teaspoon Fresh Ginger (Peeled and Minced, Optional)
Salt to Taste
Sesame seeds for garnish
Wash the cucumbers and slice them thin about 1/8 of an inch. Place the cucumbers in a bowl.
In a separate bowl, combine the rest of the ingredients except the sesame seeds. If you like the flavor of sesame seeds, you can add a few drops of sesame oil, although it’s note necessary to the recipe. Mix all the ingredients until the sugar dissolves a little and is no longer sticking to the bottom.
Pour the dressing over the cucumbers and toss. Add some sesame seeds before serving. Enjoy!