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