Cucumber & Pickled Plum Salad
I just made this again for the first time in a while. One of
my favorite cucumber salad recipes.
2 cucumbers 4 tsp umeboshi paste (or finely chopped
umeboshi) 4 tsp mirin (or medium-sweet sherry)
1/4 cup finely chopped scallions
2/4 cup chopped parsley
Peel, seed, and slice the cucumbers into half moons.
(English/hothouse or pickling/Kirby cucumbers may not need
peeling or seeding.) Mix the other ingredients and toss with
the cucumbers. (Best eaten soon after mixing; if you want to
hold it, the cucumbers need to be salted and drained first,
or the salad will become watery.) Umeboshi is salt-pickled
plums, and available at Japanese markets. Mirin is sweet
rice wine, and available at Japanese markets
From Sundays at Moosewood Restaurant
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