Wednesday, June 8, 2011

Wasabi Cucumber Sesame Salad

Fresh, crunchy cucumbers are always a welcome sign of good summer eats. If you're craving something refreshing, light and just a little spicy – this will be right up your alley. This simple recipe makes a light supper without weighing you down, making it the perfect summer dish.

Wasabi Cucumber Sesame Salad
Serves 6

3 medium sized cucumbers, sliced thin
1 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon rice vinegar
2 teaspoons prepared wasabi
¼ teaspoon soy sauce
1 teaspoon sugar

In a colander spread sliced cucumbers out and sprinkle with 1 teaspoon of salt. Let stand and drain for about 15 minutes. Gently squeeze out any excess water and add to bowl.

While cucumbers are draining, toast sesame seeds in dry pan over medium, until browned, stir/toss occasionally. About 5 minutes.

Mix together vinegar, wasabi, soy sauce and sugar.

Toss cucumber, sesame seeds and wasabi mixture until combined well.

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