Cucumber Salad with Spicy Wasabi Dressing
"Rice wine vinegar is milder than most Western vinegars. "
photo by Meghan
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 7.39 ml dry wasabi (or to taste)
- 2 cucumbers
- 29.58 ml rice wine vinegar or 29.58 ml distilled white vinegar, mixed with 1 tbsp water
- 9.85 ml sugar
- 4.92 ml sesame oil
- salt and black pepper, freshly ground
- 1 green onions or 2 scallions, thinly sliced
- 14.79 ml black sesame seeds or 14.79 ml sesame seeds (toasted white)
directions
- Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
- Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
- 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, green onion, and sesame seeds to the dressing and mix well.
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Reviews
-
1 Weight Watcher point per serving!! WOW -
This is excellant, I'm always looking for fresh salads in the summer months. Yum!
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This salad was so good we were fighting over the last few pieces of cucumber and my boyfriend doesn't even like wasabi! I substituted pine nuts for the seseme seeds and it gave it an additional texture that we liked. I tried making it up ahead of time and putting it in the fridge, but the seseme oil didn't do so well. It was so easy I ended up just remaking the dressing before adding the cucumbers and it came out perfectly. -
I made the dressing for a lettace dinner salad, my husband and I really loved it. Nice change from reg. salad dressing. If you like wasabi your going love this. Thanks Dancer for another keeper.
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Delicious...I doubled the dressing recipe to use for salad greens. Kept it in a bottle in my fridge. Terrific Asian flavor!
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RECIPE SUBMITTED BY
Dancer
Guelph, 0
