Cucumber Salad with Sushi Dressing

This is a favorite of Jane's and mine. Serves 4-6, total time: 20 mins. Adapted from Moosewood Restaurant's New Classics.

3 cups cucumber crescents: peel 3 medium cukes, halve them lengthwise, and scoop out the seeds with a spoon. Slice crosswise in to 1/2 inch-thick crescents.

Sushi Dressing:
1/4 cup rice wine vinegar
1 tsp wasabi powder
2 tsp sugar
1 tablespoon soy sauce
2-3 teaspoons minced pickled ginger
1/2 sheet toasted nori (toast it by waving briefly over a flame until the color deepens to a bright sheen-- also available pre-toasted.)

Place the sliced cucumbers in a large bowl.
In a small jar with a lid, stir together the vinegar, wasabi powder, sugar, and soy sauce. Add the pickled ginger. Using scissors, cut the nori into long 1-inch wide ribbons. Bundle the ribbons of nori and hold them over the bowl. Snip them into tiny squares and stir into the dressing. Pour the dressing over the cukes and serve immediately. Yum!