Sea Bean Salad With Daikon And Cucumber Recipes

PACIFIC RIM CUCUMBER SALAD

Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

SEA BEAN SALAD WITH DAIKON AND CUCUMBER

Sea Bean Salad with Daikon and Cucumber image

When we visited Kyoto, a few hours' ride from Tokyo on the famous Bullet train, we found a little restaurant in the heart of town that won us over with the names of dishes listed on the menu: Firecracker Tofu, Pickled Mixed Radish Salad, and the mysterious sounding _Okonomiyaki_. The chefs were clearly having fun at this place, and we were blown away by the depth of flavor they achieved with such simple preparations. We threw back some sake and tore through plate after plate of food. This salad is inspired by that meal, featuring quirky sea beans (a seaweed-like swamp/beach vegetable) and the haunting flavor of _shiso_ (Japanese mint). You can find fresh sea beans at a gourmet market. If they're not available, substitute pencil-thin asparagus. Look for _shiso_ in Asian markets, but substitute fresh cilantro if you can't find it.

Provided by Rich Landau

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 large cucumbers, peeled (about 1 1/2 pounds)
1 large daikon radish, peeled
4 scallions
1/2 pound sea beans, ends trimmed
3 tablespoons rice wine vinegar
2 tablespoons canola oil
2 tablespoons toasted sesame oil
2 tablespoons tamari
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
1 teaspoon sugar
2 fresh shiso leaves, finely chopped

Steps:

1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.
2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.
3. Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.
4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.

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