Recipe by COOKGIRl
From www.redrosetea.com. Tea leaves are oh so interesting to cook with! I have plans next time to test jasmine tea with this recipe....
Top Review by Ms B.
I like green tea. I like cucumbers. I associate both with a crisp, clean flavor. But, this combination didn't do that for me. I did like the toasted sesame and cucumber combo, but the marinade had more of a bitter or sour edge that really did taste of watermelon rind (as a previous reviewer suggested). I wanted to like this, but just couldn't decide how to improve it for my taste buds. I will take the toasted sesame seed idea and try it with other cucumber combinations, though.
- 3 small cucumbers, peeled and sliced (I used Persian cucumbers)
Green Tea Vinaigrette
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 tablespoons rice wine vinegar
- 1 cup strong brewed green tea (use 2 tea bags)
- 1 teaspoon toasted sesame seeds
- 1 dash hot pepper sauce
Directions See How It's Made
- Brew 1 cup of green tea. Cool to room temperature. Toast sesame seeds and cool to room temperature.
- Whisk together the vinaigrette ingredients with the brewed and cooled green tea; toss with the cucumbers.
- Cover and marinate for at least 2 hours before serving. For best results, do no marinate for more than 4 hours or cucumbers will break down. Best eaten with 12-24 hours.
- Yield is estimated.