Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cucumber Salad With Spicy Wasabi Dressing
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- #44381
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 teaspoon dry wasabi powder (or to taste)
1/2 teaspoon warm water
2 cucumbers
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame oil
salt
freshly ground black pepper
1 green onion, thinly sliced
1 tablespoon black sesame seeds or toasted white sesame seeds
directions
Mix the wasabi with warm water in the bottom of a mixing bowl and let it stand for 5 minutes.
Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds.
Cut the cucumbers width-wise into 1/4-inch crescents.
Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper.
Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
added by
rfrmarybeth
nutrition data
53 calories, 2 grams fat, 8 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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