Preparation time: 15 minutes
- 8 ozs. Cucumber (1 large hothouse cucumber or 3 small Persian cucumbers)
- 1 tablespoon finely minced garlic
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
Cut the cucumbers into quarters lengthwise and slice off the center to remove the seeds. For large hothouse cucumbers you may want to further cut the quarters into eights lengthwise. Then cut into two-inch long pieces. Add the salt and garlic then mix well. Refrigerate the cucumbers for about 30 minutes.
When ready to serve drain the salt extracted juice from the cucumber pieces and arrange on a plate. Be sure to retain the garlic. Pour the sesame oil over the cucumber and serve chilled.
Credit:http://www.redcook.net/
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