Cucumber Salad Recipe
kimchi vinaigrette / sesame / shiso / tempura nori / trout roe
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Ingredients
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Salad Ingredients
Kimchi Vinaigrette Ingredients
Method
Preparation
- 1
Prepare the Cucumber
Thinly slice the cucumbers and place them in a bowl. Set aside.
- 2
Make the Kimchi Vinaigrette
In a blender, combine kimchi, rice vinegar, sesame oil, soy sauce, honey, and salt. Blend until smooth.
- 3
Mix the Salad
Pour the kimchi vinaigrette over the sliced cucumbers and toss gently to coat.
- 4
Add Toppings
Finely chop the shiso leaves and sprinkle over the salad. Tear the tempura nori sheets into small pieces and add them on top. Finish with trout roe.