This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese.

1 large English cucumber or equivalent (Peel if ordinary cucumbers)

1 tsp. salt

2 Tbs. soy sauce

2 Tbs. rice vinegar

2 Tbs. sugar

1 Tbs. sesame oi

Cut the cucumbers and cut into small round slices about ¼-inch thick. If the cucumbers are thick, cut them vertically into two halves and then into semicircular slices. Mix with the salt, soy sauce, vinegar, and sesame oil. Chill until ready to eat.