Japanese Cucumber Salad

"From Madhur Jaffrey's World of the East Vegetarian Cooking. I ususally make it with 2 regular cucumbers sliced on a mandolin slicer. And I just throw unaltered sesame seeds in it."
 
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photo by januarybride photo by januarybride
photo by januarybride
photo by Sharon123 photo by Sharon123
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
1hr 5mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Slice cucumbers very very fine.
  • Put slices in a bowl and sprinkle with salt, mix well, & set aside for one hour.
  • Squeeze cucumbers &discard liquid.
  • Add other ingredients and combine.

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Reviews

  1. Nice. I make one similar, but add a little splenda. (Use sugar if you prefer, but I am diabetic.) Keep on hand in the fridge to go with everything!
     
  2. Nice and low cal side dish! I did add a 1/4 tsp of sesame oil which really worked nicely and next time I will add less soy. THANKS!
     
  3. Yum! After salting the cucumbers for 1 hour I did rinse and drain. I pan toasted the seeds. Thanks.
     
  4. What a great way to use up my bounty of cucumbers! I must admit, I did add a pinch of sugar. Thank you Melissa!! Made for Australian Swap#19!
     
  5. This was so good and refreshing. A great accompaniment to an Asian finger-food meal we had tonight.
     
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