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Pacific Rim Cucumber Salad Recipe

Recipe by: POTAGEKEMPCC

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook5 m
  • Ready In1 h 10 m
  • 1Stir 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.
  • 2Spread 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.
  • 3Toss 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.
Ingredients
  • 6 servings
  • 56 cals
  • 1/4 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
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1 teaspoon ground white pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    56
    3%
  • Fat:
    0.3
    < 1%
  • Carbs:
    12.5
    4%
  • Protein:
    2.7
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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