CUCUMBERS WITH WASABI AND RICE VINEGAR
Provided by Maggie Ruggiero
Categories Side No-Cook Quick & Easy Vinegar Cucumber Spring Summer Healthy Potluck Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
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Mutyaba Benedict
[email protected]This recipe was a fail. The cucumbers were soggy and the dressing was bland.
Mvelo Tshetshe
[email protected]I'm not sure I would make this again. The wasabi flavor was a bit too strong for me.
DragonPanda_Egg
[email protected]This salad is perfect for a summer picnic or potluck.
Roshan Sapkota
[email protected]I added some shredded carrots to the salad for extra crunch and color.
Sami Tiktoker
[email protected]This salad is a great way to use up leftover cucumbers.
xahil malik
[email protected]I used a different type of vinegar and it still turned out great. This recipe is very versatile.
Haidy Saeed
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again!
Piash Majumdar
[email protected]This is a great recipe for a quick and easy side dish.
Mukisa Eria
[email protected]I'm not a big fan of wasabi, but I actually really liked this salad. The dressing was light and flavorful, and the cucumbers were nice and crunchy.
Delta Buck
[email protected]This was a refreshing and delicious salad! The cucumbers were crisp and the wasabi and rice vinegar dressing was the perfect balance of spicy and tangy.