Japanese-Style Cucumber Salad
Daily Inspiration S
2 Tbsplemon juice
2 Tbsprice vinegar
2 Tbspsoy sauce
·pinch of dashi stock granules (optional)
1 tspsesame oil
3-4 Tbsptoasted sesame seeds
·pinch of salt (to taste)
How to Make Japanese-Style Cucumber Salad
- Cut the cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut up the cucumbers into bite-sized pieces.
- Toast the sesame seeds in a dry frying pan, shaking occasionally, until a few seeds pop. Immediately transfer the seeds to a plate.
- Mix the lemon juice, vinegar, soy sauce, dashi stock granules and sugar together until the sugar has dissolved. Taste, and add a pinch of salt if you think it needs it. Add the sesame oil.
- Combine the cucumbers with the dressing and the sesame seeds. Serve right away or leave to marinate in the refrigerator for a stronger flavor.