Su-No-Mo-No - Japanese Cucumber and Radish Salad

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Ingredients

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

Original recipe makes 1

Servings  

Preparation

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 Hewitts International Meatless Cookbook Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27, 1998

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