<GARLIC CUCUMBER SALAD/ きゅうりのニンニク和え>
<Yield> 3 servings
<Prep time> 6 min
<Cook time> 0 min
small cucumber 2
grated garlic 1-2 cloves
soy sauce 1 tbsp
toasted sesame oil 1 tbsp
pinch of salt or ¼ tsp of vinegar (optional as a finishing touch)
1; Grate garlic. Pat cucumber with the rolling pin to break it down a little bit. Chop into big bite size pieces.
2; Mix grated garlic, 1 tbsp of soy sauce, and 1 tbsp of toasted sesame oil. Mix to emulsify and adjust the taste with salt or vinegar if it’s needed.
3; Toss 1 & 2 right before you serve it. Garnish toasted sesame seed or shredded chili if it’s needed.
<Miwa’s tips> ※Watch more on YouTube!
1; 2 cloves of garlic is pretty strong! haha
Feel free to reduce it to 1 clove. If that's the case, add more salt or vinegar to compensate the flavor.
2; Swap garlic for ginger if you want.
It’s better to be enjoyed right after it’s served. if you want to make it ahead of time, keep dressing and cucumber separately in the fridge for 2 days.
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