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Epicurious
Gourmet

Vinegared Cucumber Salad

3.3

(3)

Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative.

This recipe can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 6

Ingredients

1 tablespoon sesame seeds
1 pound Japanese or English cucumbers
1/2 teaspoon salt
1/3 cup seasoned rice vinegar
1/4 teaspoon instant dashi granules
1 teaspoon Asian sesame oil, or to taste

Preparation

  1. Step 1

    In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices. Sprinkle cucumbers with salt and drain in a colander 10 minutes.

    Step 2

    In a bowl stir together vinegar and dashi granules until granules are dissolved. Add cucumber and oil, tossing to coat. Salad may be made 1 hour ahead and chilled, covered.

    Step 3

    Serve salad at room temperature or chilled, sprinkled with sesame seeds.

TagsSaladJapaneseEast AsianAsianCucumberVegetableStarterSideDinnerLunchDairy FreeNut FreeGluten FreeEasyQuick5 Ingredients or FewerSauteGourmet
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