Asian Cucumber Salad

We hope you’re all staying cool (as a cucumber) in this heatwave! Our friend Brad has this delicious and easy cucumber salad recipe that would be the perfect cooling and delicious thing to eat in this hot weather we’re having in the Bay Area.

Ingredients:
4 cups persian or japanese cucumbers,
2 teaspoons soy sauce,
1/4 cup seasoned rice vinegar,
1 1/2 teaspoons sesame oil,
1 teaspoons black sesame seeds,
1 teaspoon salt 
0.5 teaspoon sugar (if desired)

1. Thinly slice the cucumber, add salt and rest it for 10 minutes

2. Place the rice vinegar, sugar and soy sauce in a small bowl. Whisk to combine.

3. Use your hands to squeeze any remaining liquid out of the cucumbers.

4. Place the cucumbers back into the bowl. Add the rice vinegar mixture and toss to combine, add the black sesame seeds

5. Refrigerate it and serve chilled!