Vinegared Cucumber Salad

• 1 tablespoon sesame seeds
• 1 pound Japanese or English cucumbers
• 1/2 teaspoon salt
• 1/3 cup seasoned rice vinegar
• 1/4 teaspoon instant dashi granules
• 1 teaspoon Asian sesame oil, or to taste

1. In a dry small heavy skillet toast sesame seeds over moderate heat, shaking skillet, until golden and let cool.
2. With a mandoline or other hand-held manual slicer or a sharp knife cut cucumbers into very thin slices.
3. Sprinkle cucumbers with salt and drain in a colander 10 minutes.
4. In a bowl stir together vinegar and dashi granules until granules are dissolved.
5. Add cucumber and oil, tossing to coat.
6. Salad may be made 1 hour ahead and chilled, covered.
7. Serve salad at room temperature or chilled, sprinkled with sesame seeds.

sesame seeds, japanese, salt, rice vinegar, granules, asian sesame oil

Taken from www.epicurious.com/recipes/food/views/vinegared-cucumber-salad-15265 (may not work)