| 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 gpgb@attica.net (Michael Bauman) on Mar 27,
1998
A Message from our Provider:
“As a former fetus, I oppose abortion…”