Japanese-Style Cucumber Salad

20 Min.
0 Min.
6
Ingredients
1
tablespoon toasted sesame seeds* (set aside)
1 tablespoon toasted sesame seeds* (set aside)
1
English cucumber
1 English cucumber
3
tablespoons low sodium soy sauce
3 tablespoons low sodium soy sauce
2
tablespoons rice vinegar
2 tablespoons rice vinegar
teaspoons sesame oil
1½ teaspoons sesame oil
1
teaspoon sugar
1 teaspoon sugar
½
teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
½ teaspoon Better Than Bouillon® Organic Seasoned Vegetable Base
teaspoon white pepper
⅛ teaspoon white pepper
Directions
  1. Peel and cut cucumber in half lengthwise. Remove seeds with a spoon and cut crosswise into ¼-inch pieces. Place in a medium bowl.
  2. In a small bowl, add soy sauce, rice vinegar, oil, sugar, Vegetable Base and pepper; whisk to combine. Pour over sliced cucumbers and stir to coat.
  3. Cover and refrigerate for about 10 minutes.
  4. Before serving, sprinkle with sesame seeds and stir to coat.
Place sesame seeds in a small skillet and warm over medium heat. Gently shake pan over heat until seeds are golden brown.

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