Asian Style Cucumber Salad in Strips - The Vegan Eskimo


Asian Style Cucumber Salad in Strips - The Vegan Eskimo


Asian Style Cucumber Salad in Strips - The Vegan Eskimo


This is the fastest to make quicky pickle salad, and its so refreshing and flavourful. The ume su and the ginger is such a great combinations and the watery refreshing cucumber in those slim long noodle shapes is just gorgeous to look at really. Besides looking and tasting good it also acts as a very good palate cleanser and therefore a really good side dish to very flavourful main courses.

Here also pictured with the Vegan Sichuan Style Mapo Tofu, its a great pairing with that, as well as the other side dish – Quick Pickled Carrot Noodles.


Serves 4 as side dish


Ingredients


Cucumber noodles


  • 1 cucumber
  • 1 tablespoon dark soy sauce
  • 1 tablespoon ume su / umeboshi / Japanese plum vinegar
  • ½ thumb grated ginger

Garnish


  • Sesame seeds

What you will need


  • Cutting board and knife
  • 1 mandolin
  • 1 big bowl
  • Measuring spoons

Asian Style Cucumber Salad in Strips - The Vegan Eskimo


Vegan Sichuan Style Mapo Tofu - The Vegan Eskimo


Instructions


  1. Wash and chop the ends off the cucumber. Slice it with a mandolin in the thin setting and then add to a bowl.
  2. Peel and finely grate the ginger.
  3. Add the ginger and the rest of the ingredients to the cucumber and fold the cucumber slices to incorporate it into the sauce, without breaking the cucumber.
  4. Garnish with sesame seeds and serve straight away.

Enjoy !


 Asian Style Cucumber Salad in Strips - The Vegan Eskimo


 Asian Style Cucumber Salad in Strips - The Vegan Eskimo


 Asian Style Cucumber Salad in Strips - The Vegan Eskimo


 Asian Style Cucumber Salad in Strips - The Vegan Eskimo