Dish

Yuzu Kosho Cucumber Salad

Refreshing and simple cucumber salad in Ding Tai Fung and Hermons style. By Rachel Tabb

see recipe below - go to Campanelle Pasta Salad recipe Step by step video
Hand sprinkling sesame seeds over yuzu kosho cucumber rounds on a clear glass plate

Ingredients

  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp Yuzu Kosho
  • 2-3 persian cucumbers
  • Sesame seeds to taste

Instructions

Step 1
Cut Persian cucumbers into 1/2 inch rounds and toss in large bowl with salt for 30 minutes
Step 2
Rinse off salt with water and pat dry with paper towels
Step 3
In a bowl, mix rice vinegar, soy sauce, sesame oil, and yuzu kosho. Pour it over cucumbers and then top with sesame seeds
Step 4
Refrigerate and let marinate for at least 30 minutes

In this recipe

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Front view of Yuzu Kosho pouch showing green yuzu-chili paste, screw cap spout, and YUZUCO label on white background
Top-down view of YUZUCO yuzu kosho pouch being squeezed onto soft-boiled eggs and asparagus on a white plate
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