Best Cucumber Salad Recipe
The Asian-inspired vinaigrette in this cucumber salad recipe shows subtle umami notes and makes this a perfect addition to any BBQ.
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Cooking tools:
- Blender
- Mixing bowl
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1 Japanese cucumber thinly sliced
- 3 Tbsp almond slices toasted
- ½ cup fresh corn blanched
- ¼ cup Nasturtium blossoms
- 2 Tbsp fennel fronds torn
- 1 tsp citrus zest dried (Yuzu if available)
- Salt
- pepper
- 1 Tbsp Shiro Miso
- 3 Tbsp Yuzu juice
- 3 Tbsp Champagne vinegar
- ¼ cup seasoned rice wine vinegar
- 1 tsp Shiso Fumi Furikake (rice seasoning)
- 1 tsp Yuzu zest (lemon may be substituted)
- 3 ounces grapeseed oil
- 1 Tbsp sesame oil
- 1 ounce Jordan Extra Virgin Olive Oil
- 1 tsp white soy sauce
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