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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative. This recipe can be prepared in 45 minutes or less. Ingredients:
1 tablespoon sesame seeds |
1 pound japanese or english cucumbers |
1/2 teaspoon salt |
1/3 cup seasoned rice vinegar |
1/4 teaspoon instant dashi granules |
1 teaspoon asian sesame oil, or to taste |
Directions:
1. In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.
2. In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.
3. Serve salad at room temperature or chilled, sprinkled with sesame seeds.
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