Cucumbers with Wasabi and Rice Vinegar
A refreshing Japanese-inspired cucumber salad featuring crisp cucumbers dressed in a zesty combination of wasabi, rice vinegar, and soy sauce. The perfect light and tangy side dish.
4 servings
30 min
Ingredients
- •1 pound Japanese or Kirby cucumbers
- •½ teaspoon wasabi powder
- •½ teaspoon water
- •2 tablespoons rice vinegar
- •1 tablespoon sugar
- •¼ teaspoon soy sauce
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
10 min
