Japanese Cucumber Salad

Name: Japanese Cucumber Salad
Yield: Makes 8 Hors d’Oeuvre Servings or 2 First-Course Servings
Cuisine: Japanese
Ingredients: ¼ cup rice vinegar; 2 teaspoons coarse salt; ¼ teaspoon Asian sesame oil; 2 tablespoons soy sauce; 4 regular cucumbers or 2 English cucumbers, peeled and halved lengthwise; 1 green onion, white and 3 inches of the green, very thinly sliced; ½ cup loosely packed dried bonito flakes (optional); 1 tablespoon sugar; 2 tablespoons fresh lime juice

Preparation info

Makes
8
Hors d’Oeuvre Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

One of the great things about Japanese salads is that they contain little or no fat. This one is more of a dipping sauce for cucumbers than it is a salad. It makes a great hors d’oeuvre with cocktails because it is savory and salty but won’t fill anyone up.

Ingredients

4 regular cucumbers or 2 English cucumbers, peeled and halved lengthwise
2 teaspoons coarse <

Asia
Japan
Starter

Method

Scrape out the seeds from the cucumber halves with a spoon, then slice the halves crosswise into crescents about ⅛ inch thick. Place the cucumbers in a bowl, sprinkle with the salt, and then toss and rub the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer th