CUCUMBERS WITH WASABI AND RICE VINEGAR

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Cucumbers with Wasabi and Rice Vinegar image

Provided by Maggie Ruggiero

Categories     Side     No-Cook     Quick & Easy     Vinegar     Cucumber     Spring     Summer     Healthy     Potluck     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce
Equipment:
an adjustable-blade slicer

Steps:

  • Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
  • Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.

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