Japanese Cucumber Salad

This last extended weekend was full of fun, we floated the Clackamas river for 4 hours on Saturday and then Sunday - Tuesday we were camping up at Timothy Lake on Mt. Hood.  We went canoeing, crawdad-ing, and swimming (the water was so warm it was heavenly).  This weekend we are headed to Eugene again for our last wedding of the summer which I'm sure will be a blast because food and dancing always are.  Now lets talk food, I made this salad with the Chinese Egg Drop Soup last week during a warm Portland summer day and they both hit the spot perfectly.  One of my lovely coworker's garden is producing a ton of Persian cucumbers that she brings in to share and boy are they tasty.  I slightly adapted this recipe.  Enjoy!

Serves 2

The Ingredients

1 Persian cucumber, thinly sliced (I used a mandoline)

3 green onions, thinly sliced

1 tablespoon rice wine vinegar

2 teaspoons tamari

1 teaspoon sesame oil

1/2 teaspoon sugar (or sugar substitute)


The Process
1.  Combine cucumber, onions, rice wine vinegar, tamari, sesame oil, and sugar in a bowl and toss until evenly coated and serve.