I frequently make cucumber salad as a simple healthy summer salad. Typically there are only a few ingredients necessary to make this salad. This salad is very similar to the cucumber relish that you get in a Thai restaurant along with chicken satay. While salt is typically used to bring out the flavor of the cucumber, Takuko White Soy Sauce does a wonderful job and gives the salad a more complex flavor without discoloring the salad.
In the image on the right you can see the difference in color between normal soy sauce and this white soy sauce.
- 2 Seedless Cucumbers
- ½ Cup Rice Vinegar
- ½ Cup Water
- 3 Tablespoons Sugar
- 3 Tablespoons Takuko White Soy Sauce
- 2 thinly sliced garlic cloves
- ¼ cup Chopped Cilantro
Peel and slice the Cucumber very thinly with a food processor or a sharp knife. Mix the other ingredients together and pour over the sliced cucumber. Let the salad rest in the refrigerator for at least 4 hours. The salad will stay fresh in the refrigerator for 3 or 4 days. You can find Takuko White Soy Sauce in our store ($20.00).