Recipe courtesy of Richard Dowd
Cucumber Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 361
- Total Fat
- 39
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 228
- Total: 1 hr 15 min
- Prep: 1 hr 15 min
Ingredients
1 hothouse cucumber, peeled and very thinly sliced
2 tablespoons rice wine vinegar
1 teaspoon sugar
1 teaspoon salt
Hot water
Tatsoi greens
Ginger Lime Dressing, recipe follows
1 avocado, sliced
1 lime, cut into wedges
Ginger Lime Dressing:
1 1/2 tablespoons wasabi
2 tablespoons water
Juice of one lime
1 tablespoon sugar (raw)
1 tablespoon Dijon mustard
1 teaspoon fresh ginger, minced
2 cup olive oil
2 teaspoon salt or to taste
Freshly ground black pepper to taste
Directions
- In a bowl, combine vinegar, sugar, salt and 2 to 3 tablespoons hot water. Stir to dissolve sugar. Place cucumber slices in bowl with marinade and toss. Let sit, refrigerated for 1 hour. Plate tatsoi greens, tossed with Ginger Lime Dressing. Put cucumber on greens and garnish with avocado and lime wedges.
Ginger Lime Dressing:
- In a small bowl, mix together the wasabi and water to form a paste then transfer to a blender and all lime, juice, sugar, Dijon and ginger. Start the blender and slowly add olive oil. Season with salt and pepper to taste.