Cucumber Salad with Spicy Wasabi Dressing

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Cucumber Salad with Spicy Wasabi Dressing

 

1 1/2 tsp. dry wasabi or to taste

2 cucumbers

2 tbsps. rice wine vinegar

2 tsps. sugar

1 tsp. sesame oil

1 tsp. salt and freshly ground black pepper

2 scallions, thinly sliced

1 tbsp. black or toasted white sesame seeds

 

Rice wine vinegar is milder than most Western vinegars. If

unavailable, mix 2 parts distilled white vinegar with 1 part water.

Mix the Wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl

and let it stand for 5 minutes.

Peel the cucumbers, cut each one in half lengthwise, and use a melon baller

or spoon to scoop out the seeds.

Cut the cucumbers widthwise into 1/4-inch crescents. Add the vinegar and

sugar to the Wasabi and whisk until smooth.

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.

Makes 4 servings.