Japanese Cucumber Salad

Name: Japanese Cucumber Salad
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 cucumber; 2.5-cm / 1-inch piece of ginger; 2 tbsp sesame seeds; 1 tsp dark sesame oil; 4 spring onions, thinly sliced; 3 tbsp Mitsukan or other good rice vinegar; ½ tsp sansho pepper; ½ tsp sugar; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

This Japanese salad is delicious in its own right, but even better with poached prawns or dressed crab. Rice vinegar and sansho, Japanese aromatic pepper, are now sold in good supermarkets.

Ingredients

2 tbsp sesame seeds
1 cucumber
2.5-cm / 1

Asia
Japan
Side dish
Vegan
Gluten-free

Method

Put the sesame seeds in a dry frying pan and toast over a low heat, stirring until golden and aromatic. Reserve.

Cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Cut each half in half through the middle and shave into long, wafer-thin strips on a mandolin, piling them into a bowl.

Peel the ginger and grate it into the bowl. Add the sesame seeds, vinegar