Cucumbers with Wasabi and Rice Vinegar

Cucumbers with Wasabi and Rice Vinegar

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Description

The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

Ingredients

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

Directions

  1. 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.
  2. 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.

Tags

    Side No-Cook Quick & Easy Vinegar Cucumber Spring Summer Healthy Potluck Gourmet Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
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