I really like chilled cucumber salads (I have a crushed cucumber salad recipe I really need to post too). This one works particularly well for oryoki (IMHO) because the long strips of cucumber and carrot are almost like noodles and are easy to serve into an oryoki bowl and easy to eat with chopsticks.
The lemon / lime juice gives a bright flavor and help preserve this mixture for 3 or 4 days in the refrigerator, making it a good side for those who do "weekend meal prep".
Amounts for the dressing are approximate and easily adjust to taste (I tend go heavy on lime juice and light sesame oil), but I personally prefer to keep the total amount of dressing between 1/4 and 1/3 cup.
Ingredients
- Peeled carrots (2 large)
- Peeled English cucumber (1 large)
- Toasted sesame seeds
- Dressing:
- Lemon juice (or lime juice) (~2Tbsp)
- Toasted sesame oil (~1Tbsp)
- Rice vinegar and / or ume plum vinegar (~1Tbsp)
- Soy sauce (~1Tbsp)
- Salt to taste
- Pepper to taste
- Garlic (optional)
Instructions
- Wash the carrots and cucumber
- Peel the carrots as far down as you are able
- Peel the cucumber down to the seeds
- Cube up the heart of the carrots and cucumber and set aside to eat sooner rather than later
- Wisk the dressing ingredients in a small bowl
- Toss all the ingredients together and chill for at least 1/2 hour before serving
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