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Author Notes: 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
- 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)
- 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.