Vinegared Cucumber Salad

1. 1

   In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool.

2. 2

   With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices.

3. 3

   Sprinkle cucumbers with salt and drain in a colander 10 minutes.

4. 4

   In a bowl stir together vinegar and dashi granules until granules are dissolved.

5. 5

   Add cucumber and oil, tossing to coat.

6. 6

   Salad may be made 1 hour ahead and chilled, covered.

7. 7

   Serve salad at room temperature or chilled, sprinkled with sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.