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Simply Japanese

March 19, 2010

Simple, elegant and delicious.  Hard to ask for much more for home cooking.  This recipe, while Japanese in basic flavor, compliments pretty much any meal as a light side dish.  The cucumbers and carrots absorb that great combination of subtle saltiness and sweetness, and the sesame seeds add a bit of texture.  Enjoy!

Japanese Cucumber Salad

(serves 4 as a small side)

2 cucumbers, peeled (leave thin strips of green peel) OR one English cucumber, not peeled

½ carrot, grated

2 tsp. toasted sesame seeds

1½ tsp. salt

1 tbsp. sugar

¼ cup rice wine vinegar

Slice the cucumbers thinly and salt the cucumbers in a medium bowl.  Let sit 15 minutes. Rinse the cucumbers and drain well.  Whisk sugar and vinegar in a small bowl, then pour over cucumbers. Add carrots, sprinkle seeds, toss gently. Chill before serving.  Eat!

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One comment

  1. […] I decided to stir-fry some tofu, add the sauce and some scallions, and serve it over rice with our Japanese cucumber salad on the side.  At the last minute, I elected to try and coat the tofu cubes in panko breadcrumbs to […]



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