Ingredients with Measurements:
- 1 large cucumber, thinly sliced
- 1/2 cup of bettarazuke (Japanese pickled daikon), thinly sliced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of cilantro leaves, chopped
- 1/4 cup of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 teaspoon of chili flakes
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the cucumber, bettarazuke, red onion, and cilantro leaves.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, chili flakes, salt, and pepper.
3. Pour the dressing over the cucumber mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
- Total time: 40 minutes (including refrigeration time)
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 60
- Fat: 3g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 1g
- Sugar: 5g
Substitutions for ingredients:
- If you can't find bettarazuke, you can substitute it with any other pickled vegetable of your choice.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
- If you don't have honey, you can use maple syrup or agave nectar instead.
- If you don't have sesame oil, you can use any other neutral oil like canola or vegetable oil.
Variations:
- You can add some sliced jalapenos or Thai chilies to make the salad even spicier.
- You can add some sliced avocado or mango to add some creaminess and sweetness to the salad.
- You can add some cooked shrimp or crab meat to make the salad more filling and protein-packed.
Tips and tricks:
- Make sure to slice the cucumber, bettarazuke, and red onion thinly to ensure that they absorb the dressing evenly.
- You can make the salad ahead of time and store it in the refrigerator for up to 2 days.
- If you want to make the salad less spicy, you can reduce the amount of chili flakes or omit them altogether.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The salad is best served chilled and doesn't need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with some extra cilantro leaves or sesame seeds.
Garnishes:
- Cilantro leaves
- Sesame seeds
Pairings:
- The salad pairs well with grilled meats or fish.
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
Troubleshooting advice:
- If the salad is too spicy, you can add more honey or rice vinegar to balance out the flavors.
- If the salad is too sour, you can add more honey or sugar to sweeten it up.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
- Store the salad in the refrigerator to prevent bacterial growth.
Food history:
- Bettarazuke is a traditional Japanese pickle made from daikon radish that is pickled in a mixture of rice bran, salt, and sake lees. It is known for its crunchy texture and sweet and sour flavor.
Flavor profiles:
- The salad is sweet, sour, and spicy with a crunchy texture from the cucumber and bettarazuke.
Serving suggestions:
- Serve the salad as a refreshing side dish or as a light lunch or dinner.
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Region: Japanese