Japanese Cucumber Salad with Vinegar

  • 1/4 cup Sherry vinegar or rice vinegar
  • 1 tablespoon dark soy sauce
  • 3-4 cucumbers
  • 1 tablespoon coarse salt
  • 1 tablespoon sugar, or to taste


  • Garnish: a 1- by 2-inch piece of toasted nori seaweed  from one 8- by 7 1/2-inch sheet (optional)

Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry.  Toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
Serve salad garnished with nori strips.
Adapted from epicurious.com