Cucumber Salad with Spicy Wasabi Dressing

prep time:: 5 min
total time:: 8 min

Serves 4

Beth Howard

ingredients

1 1/2 teaspoon dry wasabi (or to taste)
2 cucumbers
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt and freshly ground black pepper
2 scallion, thinly sliced
1 tablespoon toasted sesame seeds

directions

1
Mix wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumber, cut each one in half lengthewise, and use a melon-baller or spoon to scoop out ht seeds. (skip this if using English or seedless version)
2
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, scallions and sesame seeds to the dressing and mix well.

notes

I prefer to use English or seedless cucumbers for this. There are no seeds and skins are softer. I also recommend using agave nectar or a natural sweetener in place of the sugar.

Source: Beth