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."
 
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photo by teresas photo by teresas
photo by teresas
photo by Jostlori photo by Jostlori
Ready In:
1hr 7mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Wash cucumber very well, or peel it.
  • Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
  • Thinly slice cucumber and place in a glass bowl.
  • Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
  • 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.
  • Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
  • 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.

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Reviews

  1. I've made plenty of cucumber salads...this is the first one that used mint...I love it...it's really refreshing and adds a wonderful taste...thanks for posting it...made for Spring PAC 2013f =)
     
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RECIPE SUBMITTED BY

I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
 
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