Thinly (very very thinly) slice cucumbers. (I wanted mine all fancy-like for the pictures, so I cut them in half, dug out the seeds, and then used a vegetable peeler to make spirals. Next time I will just use my mandolin. Unless my husband finally takes a hint and buys me a spiralizer.)
Pack cucumber slices into a lidded container.
In a separate bowl, combine water, soy sauce, and vinegar. Taste brine and make adjustments as necessary.
Pour brine into cucumber container shake to make sure cucumbers are all wetted.
Refrigerate for at least one hour (or up to two weeks).
Serve with toasted sesame seeds sprinkled over top. Enjoy!
Calories are automatically generated. For best results calculate based on your exact ingredients.
Japanese Cucumber Salad https://www.mamalovesfood.com/japanese-cucumber-salad/