Name: Lemon and Cucumber Salad
Prep time: 3 h 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 and ½ lb. cucumbers, about 2-3 medium, thinly sliced; 1 tsp. salt; 2 Tbsp. freshly squeezed lemon juice, about 1 lemon yield; 1 Tbsp. sugar; 2 Tbsp. toasted sesame oil; 2 scallions, chopped; 1 Tbsp. toasted sesame seeds

Ingredients

Scale

1 and ½ lb. cucumbers, about 2–3 medium, thinly sliced
1 tsp. salt
2 Tbsp. freshly squeezed lemon juice, about 1 lemon yield
1 Tbsp. sugar
2 Tbsp. toasted sesame oil
2 scallions, chopped
1 Tbsp. toasted sesame seeds

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Instructions

Place the cucumber slices in a colander set over a bowl. With your hands or a wooden spoon, toss the cucumbers with the salt to coat.
Transfer the colander and bowl to the refrigerator and let the salted cucumbers drain for 1 hour.
While the cucumbers drain, whisk together the lemon juice and sugar in a medium bowl until the sugar is dissolved. Slowly whisk in the sesame oil.
Pat the drained cucumbers dry with a paper towel, and place the cucumbers in the medium bowl with the dressing. Add the scallions and sesame seeds and toss to combine.
For the best flavor, let the salad marinate for about 2 hours in the refrigerator, stirring occasionally, before serving.