| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Salads -, Side, Dish | 1 | Servings |
INGREDIENTS
| 2 | Cucumbers | |
| 1 | Stalk celery | |
| 2 | White radishes | |
| 2 | tb | Sesame seeds |
| 1/2 | c | Lemon juice |
| 1 | ts | Soy sauce |
INSTRUCTIONS
Peel cucmbers, if waxed. Otherwise score skins with a fork. Cut in half, remove seeds, and cut into julienne strips. Slice celery and radishes diagonally. Place cucmber, celery, and radishes in a bowl and sprinkle with the salt. Toss to mix and let stand 2 hours. Meanwhile, toast the sesame seeds in a small dry skillet over low heat, shaking frequently, until golden. Cool. Squeeze the water out of the vegetables, a handful at a time, and place them in a colander. Rinse with cold water and squeeze out extra water. Place in a serving bowl. Add lemon juice and soy sauce. Sprinkle with sesame seeds. Recipe by: Jean Hewitt's International Meatless Cookbook Posted to recipelu-digest by [email protected] (Michael Bauman) on Mar 27, 1998
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