Asian Cucumber Salad (Namasu)

Every culture has their own collection of side dishes.  This simple and refreshing salad is a must when serving up a Japanese or Korean meal.  You can enhance this salad by adding thinly slivered ginger, bay shrimp, clams or squid and/or wakame (dried seaweed). It can be easily turned into a meal (especially when you add the seafood and wakame) by serving it over a bowl of rice or a bed of lettuce.

If you like cucumbers you will enjoy this simple salad.  It’s fast and easy to make and all it takes is a handful of ingredients.  If you can’t get seasoned rice vinegar (the best choice) you can use white vinegar with a splash of cider vinegar.

I served this salad as a side dish to compliment the rest of my Korean inspired dinner Chicken Bulgogi, Spicy Tofu, Rice and of course Kim Chi (store bought).

*To prepare the wakame; soak in cold tap water until soft and rehydrated, then cut into desired pieces.

CUCUMBER NAMASU

2              whole                   English cucumbers, sliced thin

½                                             grated carrot

½             cup                         seasoned rice vinegar

½             cup                         sugar

2              tsp.                        kosher salt

Place vinegar, sugar and salt in a small sauce pan and heat to dissolve sugar.  Set aside and let cool.

Cut ends of cucumber and discard.  Slice into 1/8^th inch rounds or thinner if you prefer.  Pour the (cooled to room temperature) vinegar mixture over cucumbers and toss to mix.  Place in the refrigerator for at least an hour or until ready to serve.