Name: Yuzu Cucumber Salad
Yield: 2-4
Ingredients: 2 English cucumbers (or 4-5 Persian); Sea salt; 1 garlic clove, grated; 1 tsp red pepper flakes; 2 tsp agave nectar (or sugar); 3 tbsp YUZUCO Yuzu Super Juice; 3 tbsp soy sauce; 1 tsp sesame oil

Dish

Yuzu Cucumber Salad

Crunchy, garlicky, and a little spicy, with a bright yuzu soy dressing that soaks into every slice. By @verygooddrinks

see recipe below

YUZUCO Yuzu super juice next to yuzu cucumber gimlet and yuzu cucumber salad

Ingredients

Serves 2-4

2 English cucumbers (or 4-5 Persian)
Sea salt
1 garlic clove, grated
1 tsp red pepper flakes
2 tsp agave nectar (or sugar)
3 tbsp YUZUCO Yuzu Super Juice
3 tbsp soy sauce
1 tsp sesame oil

Instructions

Step 1

Peel cucumbers in a stripe pattern (optional). Set peels aside for cucumber-herb oil.

Step 2

On a cutting board, place a chopstick on either side of the cucumber. Make perpendicular ¼ inch cuts, making sure not to cut all the way through. Flip the cucumber over and continue to make ¼ inch slices at a 45-degree angle.

Step 3

Place the cucumbers in a large bowl and salt generously with sea salt. Allow them to sit for 10-15 minutes before rinsing.

Step 4

In a bowl, combine grated garlic, red pepper flakes, agave, Yuzu Super Juice, and soy sauce. Whisk until well mixed.

Step 5

Arrange the cucumbers in a serving dish.

Step 6

Pour the dressing over the cucumbers.

Step 7

If prepared, spoon over several tablespoons of cucumber-herb oil.

Step 8

Garnish with green onion, sesame seeds, chili crisp, and/or furikake, as desired.