Dish

Yuzu Kosho Cucumber Salad

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

see recipe below 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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