For a cool refresher to go with the one-pot soup. I quickly threw together a Japanese cucumber salad. I combined several different recipes and came up with the following:

6 Persian or 1 English cucumber (seedless)

1/2 t. salt (optional)
2 T rice wine vinegar
1 T sugar
1 t. soy sauce
1 t. sesame oil

1 T sesame seeds

Slice the cucumbers thinly. You can sprinkle them with salt and let them sit for a few minutes before the next step, depending on your salt preferences. This helps to draw out the liquid. Wrap the slices in a towel and gently squeeze out the water. Put cucumbers in a bowl.

Mix the vinegar, sugar and soy sauce until the sugar dissolves.

Pour mixture over the cucumbers and sprinkle sesame seeds on the top. Ready to serve.

Happy Cooking!