Cucumber Stick Salad

Serves 8

Cutting cucumbers the night before serving helps them give off the liquid that usually turns cucumber salads into soup. Once you drain it off and mix the salad, you can hold the dish a couple of hours.

• 8 small (5 to 6 inches long) cucumbers, peeled, halved horizontally, seeded and cut into thin sticks
• 2 to 3 tablespoons rice or cider vinegar, or to taste
• 4 teaspoons soy sauce
• 2 teaspoons sugar, or to taste
• 2 to 3 teaspoons Asian sesame sauce

1. The day before serving, place the cucumbers in mixing bowl. Cover and refrigerate overnight. Drain off their accumulated liquid. Add the remaining ingredients and gently toss until well combined. Serve the salad lightly chilled. It could be garnished with thin sliced whole scallions.

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