Recipe

Instructions

1. Trim and discard ends off each cucumber, then peel lengthwise with vegetable peeler to form stripes. Cut each cucumber in half lengthwise; remove seeds.
2. Slice each half crosswise into 1-inch pieces. Score each piece crosswise, making cuts close together to within 1/4-inch of edge.
3. Place cucumber in bowl and sprinkle evenly with salt; let stand 30 minutes, tossing occasionally.
4. Meanwhile, toast sesame seed in small dry skillet over medium-high heat. Remove from heat and stir in oil and red pepper; cool.
5. Blend vinegar, sugar and soy sauce; stir into sesame-oil mixture.
6. Rinse cucumber pieces, drain and pat dry; return to bowl.
7. Pour dressing over cucumbers and toss to coat well. Cover and refrigerate 1 hour, stirring occasionally.
8. Remove cucumbers from dressing. Gently spread each piece to form a fan and arrange on serving dish.