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Spring

Cucumber Salad with Shiso, Lime, and Sesame

by:
May 31, 2014
0
0 Ratings
  • Serves 1
Author Notes

This is a nice little salad with stereotypically asian flavors. Embrace it. —Marian Bull

What You'll Need
Ingredients
  • A few very thin slices of red onion
  • Juice of 1 lime
  • 1 teaspoon rice vinegar
  • 1 long, thin cucumber -- I like the spiny "burpless" variety, for its crunch and amusing name
  • Pinch salt
  • Pinch sugar
  • 1/2 teaspoon sesame oil
  • A small handful of shiso leaves, sliced into ribbons
  • 1 tablespoon toasted sesame seeds
  • Pinch red pepper flakes (optional)
Directions
  1. Combine the red onion, lime juice, and vinegar. Let it sit while you slice your cucumber thinly. Toss it all together with a pinch each of salt and sugar. Let everything sit for a few minutes, so that the onion and cucumber soften and almost begin to pickle. Add the sesame oil and toss again.
  2. Taste a cucumber; if you're happy with how things are going, toss in the shiso; otherwise, adjust the seasonings to taste before you add your herbs. Garnish with toasted sesame seeds; I like black ones, for a bit of contrast. Add the pepper flakes if you're jonesing for some heat. I served this with some sliced avocado (in a fan, natch) and brown rice. I called it dinner.
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Marian Bull

Recipe by: Marian Bull

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