
¼ cup seasoned rice vinegar
1 tablespoon sugar
1 large cucumber
½ small red onion thinly sliced
sea salt
1 teaspoon lemon juice
½ sweet bell pepper diced
1 carrot, julienned (Learn about making julienne cuts in my How-To Guide!)
Combine rice vinegar and sugar in a medium bowl, mix well. Cut cucumber in half lengthwise, scrape out and discard seeds. Cut into thin slices and place in bowl with vinegar mixture. Dice pepper, slice onion and add to vinegar mixture and cucumbers. Salt to taste. Toss salad lightly, and cover and refrigerate up to 8 hours. Julienne carrots for garnish just before serving.
Serves 4.
Food Fact! Japanese rice vinegar is made from fermented rice and is very mild and mellow, ranging in color from pale yellow to colorless. Awasezu or seasoned rice vinegar is made by adding sake, salt and sugar and is typically used for making sushi or sunomono.
No comments:
Post a Comment