Marinated Cucumber Salad with Cilantro Pickled Ginger Vinaigrette
Make this Tonight - "Sweet & Sour Steak Dinner"
10
Prep Time (Minutes)
Ingredients
Marinated Cucumber Salad
- ½ hothouse cucumber
- ½ Asian pear, peeled and diced
- ¼ piece red onion, finely shave on mandoline
- ¼ cup cilantro, leaves and tender stems, lightly chopped
- ¼ cup mint, leaves, lightly chopped
- Cilantro Pickled Ginger Vinaigrette, recipe follows
- 1 tablespoon puffed sesame seeds (or plain white sesame seeds), for garnish
- Furikake, for garnish
Cilantro Pickled Ginger Vinaigrette
- 2 bunches cilantro, leaves and stems
- 3 tablespoons Chinese fermented black beans
- 2 tablespoons sriracha
- ½ cup pickled ginger
- ⅛ cup soy sauce
- ¼ cup pickled ginger juice
- 2 garlic cloves
- 1 lemon, juiced
- 1 lime, juiced
- 4 tablespoons sugar
- 2 cups grapeseed oil
- 3 tablespoons salt
Steps
Marinated Cucumber Salad
- Peel and deseed cucumber. Use a mandoline to shave finely and then julienne.
- In a bowl, add the cucumber, pear, and red onion. Add cilantro and mint. Add Vinaigrette and toss.
- Plate and top with puffed sesame seeds and furikake.
Cilantro Pickled Ginger Vinaigrette
- Roughly chop the bunches of cilantro - stems and all.
- Place in a blender with fermented black beans, sriracha, ginger, soy sauce, pickled ginger juice, garlic cloves, lemon juice, lime juice, and sugar.
- Start blender off slowly then turn up to a faster speed. Slowly stream the grapeseed oil into the blender.
- Taste and season with salt.
- Store chilled until ready to use.