Quick and easy Japanese inspired cucumber salad that is free of top allergens and can be easily doubled. You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.
Thinly slice the cucumbers. (If using regular cucumbers, I recommend half peeling them into a striped appearance, cut in half lengthwise, and scoop out the seeds, then thinly slice.)
Transfer to a non-metalic bowl and toss with vinegar and sugar and refrigerate for 20-30 minutes before serving.
You can prepare this dish ahead of time or prep it first so that cucumber slices can soak in seasoning while you prepare other dishes.