Vinegared Cucumber Salad
Ingredients
Instructions
- In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool.
- With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices.
- Sprinkle cucumbers with salt and drain in a colander 10 minutes.
- In a bowl stir together vinegar and dashi granules until granules are dissolved.
- Add cucumber and oil, tossing to coat.
- Salad may be made 1 hour ahead and chilled, covered.
- Serve salad at room temperature or chilled, sprinkled with sesame seeds.
Nutrition & Diet Analysis (per serving)
278
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).