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“One bite of the cucumber salad from Kita and I was sold on the fact that it would be a great recipe to make at home.” — Jess Farr, Jackson, WY
Ingredients
- For the salad (proportions to taste):
- Persian cucumbers, chopped and brined
- Fresh mint
- Fresh dill
- Red onion, thinly sliced
- Baby sweet peppers, thinly sliced and brined
- Lemon zest
- Olive oil
- For the brine:
- 1 cup yuzu juice
- 1/2 cup shiro dashi
- 1 1/2 cups rice wine vinegar
- 3 tablespoons sambal oelek
- 1/2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ginger, grated
Instructions
- Mix all ingredients for brine in a bowl and whisk to combine. Cut cucumbers into 1.5-inch slices.
- Place the cut cucumbers and sliced sweet peppers in the brine and refrigerate for at least 30 minutes or an hour.
- Remove the cucumbers and sweet peppers and place in a bowl.
- Add hand-torn mint, picked dill, red onion and lemon zest.
- Toss the mixture with a dash of olive oil.
