Cucumber Salad with Spicy Wasabi Dressing

Makes 4 servings

Ingredients:

1 1/2 teaspoons dry wasabi (or to taste)
2 tablespoons rice vinegar (see note)
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon each salt and freshly ground black pepper
2 cucumbers
2 scallions, thinly sliced
1 tablespoon black or toasted white sesame seeds

Preparation:

Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing
bowl and let it stand for 5 minutes. Add the vinegar and sugar to the
wasabi and whisk until smooth. Whisk in the sesame oil, salt and
pepper.

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. Just before serving, add the cucumbers, green
onion and sesame seeds to the dressing and mix well.

Note: Rice vinegar is milder than most Western vinegars. If
unavailable, mix 2 parts distilled white vinegar with 1 part water.