Japanese Cucumber Maui Onion and Daikon Radish Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Cucumber Salad has a light and refreshing taste. It can be served as a appetizer salad or side dish. The ingredients are from the Pacific Rim. Ingredients:
2 lbs japanese cucumbers (sliced thin) |
2 cups daikon radishes (sliced thin) |
1 cup maui onion (sliced thin) |
2 cups grape tomatoes (sliced in half) |
1 tablespoon fine sea salt |
1 teaspoon fresh ground black pepper (fine) |
1/4 cup seasoned rice vinegar |
2 teaspoons fine sugar |
1 garlic clove (minced) |
2 fresh bay leaves |
1/4 cup fresh chives (chopped) |
Directions:
1. Wash cucumbers, daikon radishes and pat dry. Slice cucumbers in half lengthwise and remove seeds. Use a mandoline to slice cucumbers and daikon very thin. Place cucumbers and radishes on a paper towel. Sprinkle 2 teaspoons fine sea salt and let stand for 10 minutes.
2. Rinse radishes, cucumbers under cold water and pat dry cucumbers.
3. Place cucumbers and radishes in a salad bowl. Add minced garlic,bay leaves and toss salad gently.
4. Peel onion, cut in half and slice onion very thin. Add onion slices to salad.
5. Wash grape tomatoes, pat dry, slice in half and add to salad. Season with salt and pepper to taste. Let stand for 10 minutes.
6. In a small saucepan add rice vinegar and bring boil. Wisk in sugar until completely disolved. Pour warm dressing over salad. Season salad with sea salt and black pepper. Toss salad until completely coated.
7. Chill salad for 30 minutes before service. Remove garlic clove and bay leaves. Reseason with salt and pepper to taste. Place the salad on a chilled plates and serve.
8. Garnish the salads with fresh chopped chives and serve.
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