Author Notes
This is a nice little salad with stereotypically asian flavors. Embrace it. —Marian Bull
Continue After Advertisement
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
-
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.
See what other Food52ers are saying.