Pacific Rim Cucumber Salad

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

INGRIDIENT

¼ cup seasoned rice vinegar

1 teaspoon white sugar, or to taste

1 bay leaf

salt and ground black pepper to taste

4 Japanese cucumbers - peeled, seeded, and sliced thin

2 cups thinly sliced daikon radish

1 tablespoon fine sea salt

1 cup thinly sliced sweet onion (such as Maui®)

2 cups grape tomatoes, halved

¼ cup chopped fresh chives

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

1 teaspoon ground white pepper

DIRECTION

Step: 1

Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.

Step: 2

Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.

Step: 3

Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

NUTRITION FACT

Per Serving: 56 calories; protein 2.7g; carbohydrates 12.5g; fat 0.3g; sodium 1104.5mg.

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