Ingredients
- 3/8 cup rice wine vinegar
- 1/2 teaspoon salt
- 3/8 cup miso (soybean paste)
- 1 cup sesame oil
- 6 cups shredded dashi kombu (kelp)
- 2 English cucumbers, peeled, seeds removed and cut into chunks
- 2 tablespoons sesame seeds
Directions
Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.
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By terib0707_9782607
ventnor, NJ
on January 02, 2013
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This is wonderful, very tasty and fresh. For health reasons, I have been incorporating more Asia meals. My husband and I both have had significant weight loss since making this change.
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