Japanese Cucumber Salad With Miso Dressing
Improv: Use fresh lemon juice instead of yuzu juice; try English hothouse
cucumbers in place of the Japanese variety.
3 tablespoons grapeseed oil or vegetable oil
2 tablespoons red miso
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 Japanese cucumbers, cut into 1/2-inch-wide sticks
4 radishes, thinly sliced
1 teaspoon toasted sesame seeds
1/2 cup dried shaved bonito flakes (optional)
Whisk first 4 ingredients in small bowl to blend. Divide cucumber sticks
among plates in single layer. Drizzle dressing over cucumbers, then
divide radishes, sesame seeds, and bonito flakes among salads, and serve.
Makes 4 servings.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/