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Asian Cucumber Salad

Ingredients: 

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

Instructions: 

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.

Notes: 
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.