Ingredients
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1 1/2
-
2
-
2
-
2
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
Directions
Wasabi Cucumber Salad,with an asian flair, this is wonderful as a first course or a side dish to tame the heat of spicier dishes.,Very nice, I cut the sesame oil in half (I thought it was fine with that amount and feared much more would be overpowering) and added just a splash of low sodium soy sauce. I just love a summer salad (so flavorful, btw) that won’t spoil in the summer heat like a mayo based salad will. Thanks for sharing!,An excellent recipe. Very good and refreshing.
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Steps
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1
Done
|
Mix the Wasabi With 1/2 Teaspoon Warm Water in the Bottom of a Mixing Bowl and Let It Stand For 5 Minutes. |
|
2
Done
|
Peel the Cucumbers, Cut Each One in Half Lengthwise, and Use a Melon Baller or Spoon to Scoop Out the Seeds. Slice Thinly Widthwise.( If Using English Hothouse Just Cut in Half Lengthwise and Slice Thinly). |
|
3
Done
|
Add the Vinegar and Sugar to the Wasabi and Whisk Until Smooth. |
|
4
Done
|
Whisk in the Sesame Oil, Salt and Pepper. Just Before Serving, Add the Cucumbers, Green Onion, and Sesame Seeds to the Dressing and Mix Well. |
