Japanese Cucumber Salad

Recipe by alvinakatz
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
  • Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
  • Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
  • Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
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