Cucumbers with Wasabi and Rice Vinegar

Name: Cucumbers with Wasabi and Rice Vinegar
Yield: 4 servings
Ingredients: 1 1 pound Japanese or Kirby cucumbers (about 5); 1 1/2 teaspoon wasabi powder; 1 1/2 teaspoon water; 1 2 tablespoons rice vinegar (not seasoned); 1 1 tablespoon sugar; 1 1/4 teaspoon soy sauce; 1 an adjustable-blade slicer

From the kitchen of Carly

Paper-thin cucumber slices dressed in a sharp wasabi vinaigrette that's equal parts bright and subtle. The wasabi hits clean without overwhelming, balanced by rice vinegar's gentle sweetness and a whisper of soy. Crisp, refreshing, and ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound Japanese or Kirby cucumbers (about 5)
11/2 teaspoon wasabi powder
11/2 teaspoon water
12 tablespoons rice vinegar (not seasoned)
11 tablespoon sugar
11/4 teaspoon soy sauce
1an adjustable-blade slicer

Instructions

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.