Crunchy Cucumber Salad Recipe
Marinated cucumber with kombu sesame dashi. Topped with sesame seed and chili powder. (Available at Select Locations)
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Preparation of Cucumbers
Slice the Cucumbers
Wash the cucumbers thoroughly. Cut the cucumbers in half lengthwise, then slice them into thin half-moons (about 1/4 inch thick). Place the sliced cucumbers in a mixing bowl.
Add Salt
Sprinkle the sliced cucumbers with 1 tsp of salt. Toss to coat evenly and let them sit for about 10-15 minutes. This will help to draw out excess moisture from the cucumbers.
Making the Dressing
Prepare Kombu Dashi
In a saucepan, combine 2 cups of water and the piece of kombu. Bring to a gentle simmer over medium heat. Remove the kombu just before the water boils and let the dashi cool.
Combine Dressing Ingredients
In a bowl, whisk together the kombu dashi, soy sauce, rice vinegar, sesame oil, and sugar until the sugar is dissolved.
Final Assembly
Combine Cucumbers and Dressing
After the cucumbers have released some moisture, drain any excess liquid. Pour the dressing over the cucumbers and toss gently to combine.
Add Toppings
Sprinkle sesame seeds and chili powder over the top of the salad. Toss lightly to distribute, then serve immediately or chill for 30 minutes for enhanced flavor.
