Cucumber Salad With Ponzu Dressing

How to Make

• Step 1: Cucumbers ... It is best to use the seedless cucumber if possible, but a 'regular' cucumber works just as well. But, make sure to peel, lightly seed by cutting in half lengthwise and then running a spoon down the center to get remove the seeds. Then cut in half moons. If using a seedless cucumber 1 large cucumber should be plenty. Very lightly salt the cucumber slices and set on a paper towel to drain.

• Step 2: Dressing ... In a serving bowl, add the shallot, ponzu sauce, sesame oil, brown sugar and ginger and mix well. If you like a bit of heat, a pinch of red pepper flakes can be added, I enjoy the spice, but it isn't necessary.

• Step 3: NOTE ... A little info on Ponzu. 'Ponzu' is a term for a mix of fruit flavors made with rice wine vinegar, mirin, seaweed, and other Japanese ingredients; which is light in color (almost a pale yellow). Now, 'Ponzu Sauce' is the Ponzu liquid mixed with soy sauce to create 'Ponzu Sauce.' So, when shopping for it, know the difference. Most grocery stores carry 'Ponzu Sauce' which is what you want. But Asain markets will carry both Ponzu, and Ponzu Sauce, also called Ponzu Shoyu (which means Ponzu mixed with soy sauce). The Kikkoman Lime, is a basic Ponzu Sauce with a little added limed juice.

• Step 4: Finish and Serve ... Once the cucumbers have drained/or dried 10-15 minutes, add to the bowl with the dressing and toss to combine. Season with pepper to taste. Serve and ENJOY! It is a nice light salad for the warm summer nights. Best served chilled.