Su-no-mo-no - japanese cucumber and radish salad

Yield: 1 Servings

Measure Ingredient
2 \N Cucumbers
1 \N Stalk celery
2 \N White radishes
2 tablespoons Sesame seeds
½ cup Lemon juice
1 teaspoon Soy sauce

Peel cucmbers, if waxed. Otherwise score skins with a fork. Cut in half, remove seeds, and cut into julienne strips. Slice celery and radishes diagonally. Place cucmber, celery, and radishes in a bowl and sprinkle with the salt. Toss to mix and let stand 2 hours. Meanwhile, toast the sesame seeds in a small dry skillet over low heat, shaking frequently, until golden. Cool. Squeeze the water out of the vegetables, a handful at a time, and place them in a colander. Rinse with cold water and squeeze out extra water. Place in a serving bowl. Add lemon juice and soy sauce.

Sprinkle with sesame seeds.

Recipe by: Jean Hewitt's International Meatless Cookbook Posted to recipelu-digest by gpgb@... (Michael Bauman) on Mar 27, 1998

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