Salting the cucumbers before making the salad, draws out some of the water and intensifies the flavor. The end result is a crisp, cool, faintly salty cucumber salad.
- 1/3 cup unseasoned rice vinegar
- 1/4 teaspoon instant dashi
- 1 teaspoon sesame oil.
- 1 tablespoon sesame seeds, toasted
- 1 English cucumber, washed & unpeeled
Combine rice vinegar and dashi in a medium bowl. Stir until dashi is dissolved. Stir in sesame oil and sesame seeds into the bowl with the vinegar and dashi. Set aside.
Slice cucumber very thin – use a mandoline to slice them if you have one. Otherwise, a sharp knife will work. Place sliced cucumbers in a colander and sprinkle in layers with salt. Stir to combine. Let sit in colander for 20 minutes. Make sure the colander is placed over a large bowl or in the sink. After 20 minutes, shake colander to remove excess water and add to the bowl with the remaining ingredients.
Let sit for about 1 hour for flavors to combine. Enjoy!
Instant dashi is available at Asian market or Amazon. I use the Hondashi brand.