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Categories:Viewed: 6 - Published at: 2 years ago
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
Method
- 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.
- 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.
- Serve salad at room temperature or chilled, sprinkled with sesame seeds.
