Cucumber Salad with Fire
I love ordering the sunomuno (seaweed) salad and cucumber salad as an appetizer when I'm having sushi and I've always wondered how to make the deliciously sweet, salty, vinegar-y dressing. After some digging around on allrecipes.com (my favorite cooking website) and skimming a few different recipes, I was able to come up with my own version. This was my first attempt ever at making this salad, and not-by-surprise it actually turned out exactly as I hoped. As always, adjust the ingredients according to your liking. I like spicy things, so mine was hot like fire!
- 1 Cucumber, Sliced like a hotdog then diced thin.
- 1/4 cup Carrot, Sliced thin.
- White Vinegar
- Salt & Pepper
- Minced Garlic
- Sugar, (just a dash)
- Sesame Oil
- Green Onion
- Sesame Seeds
- Habanero Pepper
- Combine all ingredients then set in the fridge for at least 1 hour. The longer it marinades, the better the flavor! The cilantro, green onion, and habanero pepper was grown in our garden (SO CONVENIENT - and future posts on this new hobby of mine coming soon)! And the pepper added A LOT of spice. So spicy it kept my mouth burning for a minute, so next time I won't put all the seeds in. I've been eating this for the past couple days as an appetizer or quick snack. Healthy and refreshing!
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