Japanese-Style Cucumber and Carrot Salad

[Salads]

1 large cucumber

1 small carrot

1 tablespoon unhulled sesame seeds

2 tablespoons soy sauce

2 dessertspoons distilled white vinegar

1. Peel the cucumber and cut it diagonally into wafer thin shapes. Put them into a bowl.

2. Peel the carrot and cut in the same way as the cucumber. Put into the bowl with the cucumber.

3. Put the sesame seeds into a frying pan and place over a low heat. Cook, shaking the pan until they begin to brown evenly. When they start popping they are ready. 

4. Pour the soy sauce and vinegar over the salad and mix thoroughly. Sprinkle on the sesame seeds and mix again. Serve immediately.