Pacific Rim Cucumber Salad

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.

• Preparation Time: 25 mins
• Cooking Time: 5 mins
• Total Time: 30 mins
• Calories: 56 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.