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Asian Cucumber Salad


1 tablespoon sesame seeds

1 pound cucumbers

½ teaspoon salt

1/3 cup seasoned rice vinegar

¼ teaspoon instant Dashi granules (optional; available in many grocery stores)

1 teaspoon sesame oil, or to taste


1. In a dry heavy skillet, toast sesame seeds over moderate heat, shaking skillet, until golden. Let cool.

2. Cut cucumbers into very thin slices. Sprinkle with salt and drain in a colander 10 minutes.

3. In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat.

4. Serve at room temperature or chilled, sprinkled with sesame seeds.

Seasonal Cook’s Notes: You can use any variety of cucumber for this salad, but the long, thin Japanese or English cucumbers have thin skins, and fewer seeds.