Description
A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.
Ingredients
- ¼ cup seasoned rice vinegar
- 1 teaspoon white sugar, or to taste
- 1 bay leaf
- salt and ground black pepper to taste
- 4 Japanese cucumbers – peeled, seeded, and sliced thin
- 2 cups thinly sliced daikon radish
- 1 tablespoon fine sea salt
- 1 cup thinly sliced sweet onion (such as Maui®)
- 2 cups grape tomatoes, halved
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground white pepper
Instructions
- Stir rice vinegar
- sugar
- and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
- Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
- Toss cucumber
- radish
- sweet onion
- tomatoes
- chives
- cilantro
- garlic
- and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 1 hr 10 mins
Servings: 6