Author Notes
This is a nice little salad with stereotypically asian flavors. Embrace it. —Marian Bull
Ingredients
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A few very thin slices of red onion
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Juice of 1 lime
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1 teaspoon
rice vinegar
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1
long, thin cucumber -- I like the spiny "burpless" variety, for its crunch and amusing name
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Pinch salt
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Pinch sugar
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1/2 teaspoon
sesame oil
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A small handful of shiso leaves, sliced into ribbons
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1 tablespoon
toasted sesame seeds
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Pinch red pepper flakes (optional)
Directions
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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.
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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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