Cucumbers with Wasabi and Rice Vinegar

Ingredients for Cucumbers with Wasabi and Rice Vinegar

• 450g Japanese or Kirby cucumbers (about 5)

• 1/2 teaspoons wasabi powder

• 1/2 teaspoons water

• 2 tablespoons rice vinegar (not seasoned)

• 1 tablespoon sugar

• 1/4 teaspoons soy sauce

• an adjustable-blade slicer

How to make Cucumbers with Wasabi and Rice Vinegar

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.