Japanese Style Cucumber Salad
Once upon a time I had a similar recipe from Cooks Illustrated, but can't seem to find it. This is the closest I can come from memory. It's pretty good (pat on back...) but something is not quite the same. The amount of red pepper is for average heat - adjust to your taste! COOKING TIME IS REFRIGERATION TIME.
Ingredients
2 serv.Step-by-step instructions
- 1
Wash cucumber very well, or peel it.
- 2
Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
- 3
Thinly slice cucumber and place in a glass bowl.
- 4
Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
- 5
Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks.
- 6
Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
- 7
To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App