In a medium bowl, combine vinegar, sugar, salt, soy sauce and ginger and mix well.
Partially peel the cucumbers, leaving alternating strips of peel on each cucumber (see photos). Slice cucumbers in half lengthwise. Using a spoon, carefully remove the seeds and discard. Slice cucumbers horizontally and very thinly. Add cucumber slices to vinegar mixture and toss to coat.
Refrigerate for 30 minutes to one hour.
Serve cold. Sprinkle with toasted sesame seeds.
Cucumber Salad Recipe
Amount Per Serving
Calories 110Calories from Fat 14
% Daily Value*
Saturated Fat 0.3g2%
Vitamin A 100IU2%
Vitamin C 11.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.