Title: Su-No-Mo-No - Japanese Cucumber and Radish Salad
Categories: Salads -, Side, Dish
Yield: 1 Servings

2 Cucumbers
1 Stalk celery
2 White radishes
2 tb Sesame seeds
1/2 c Lemon juice
1 ts Soy sauce

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