Cool Cucumber Salad With Wasabi Dressing Recipes

Steps:

• Mix the wasabi with 1/2 teaspoon 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 widthwise 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.

Steps:

• In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.
• While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.
• Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.
• Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.
• Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

Steps:

• In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.