Chamorro Cucumber Salad

This has got to be one of the EASIEST recipes in the Chamorro culture!  It goes great with just about everything, but it is a MUST whenever I make my Fried Chicken….

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2 English Cucumbers
1/2 cup Kikkoman Soy sauce (I used LOW Sodium)
1/4 cup White vinegar (Apple cider vinegar OR Lemon Juice can also be substituted)
1/2 tsp. Black pepper
1 Tbsp. Vegetable oil

First you need to cut off the ends from the cucumbers.  Wash the cucumbers.  Using a vegetable peeler, peel the cucumbers. I peeled them off in sections (as illustrated). Cut in half lengthwise. Using a fork, run the tines along the sides of the cucumbers scoring them (this is optional), but this allows the marinade to penetrate easier. Slice into 1/4-inch pieces on the diagonal or straight, it doesn’t matter. Place into a serving bowl. NOTE:  I sometimes slice 1/2 of a sweet onion thinly and add this in too.

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In a small mixing bowl, combine all of the ingredients and mix well. I’ll sometimes combine them in a clean Mason jar and just shake the jar to combine. Pour over the sliced cucumbers and toss well.  Set aside, tossing often until ready to serve.

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NOTE:  If using regular cucumbers, prepare them as instructed above but also take a small spoon, and scrape out the seeds and pulp.  Slice as directed.  Removing this helps eliminate some of the water that will be given off by the cucumbers which will water down your sauce.

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