Togarashi Asian Cucumber Salad Recipe

Asian Cucumber SaladTalk about simple. Just 6 ingredients are all it takes to make this cooling, yet spicy Asian Cucumber Salad recipe. Sliced cucumber and green onion are tossed in a light dressing of rice vinegar, tamari and toasted sesame oil. A sprinkling of shichimi togarashi adds heat and flavor.Asian Cucumber SaladTogarashi is a mix of red chili pepper, orange peel, black sesame seeds, white sesame seeds, Japanese pepper, ginger and seaweed. It’s one of my favorite seasonings because it enhances everything from baked tofu to rice bowls to guacamole. It’s super versatile and crazy delicious! It can be found at Asian grocery stores and well stocked traditional grocery stores.

Togarashi Asian Cucumber Salad Recipe
1 large English cucumber
2 green onions, sliced
1/4 teaspoon shichimi togarashi
2 teaspoons rice vinegar
1 teaspoon tamari (soy sauce)
1 teaspoon toasted sesame oil

Peel cucumber, if desired. Trim and discard ends of cucumber; cut in half lengthwise and thinly slice. Place sliced cucumber in a shallow bowl and top with green onions and togarashi. Drizzle with rice vinegar, tamari and sesame oil; stir to coat. Cover and refrigerate at least 30 minutes before serving.

Makes 4 servings

Tip: The cucumber salad can be served as a side dish, or used as a topping for rice bowls and soba noodle bowls.

Asian Cucumber SaladYou might also like:
Togarashi Baked Tofu from Eating Clean Recipes
Black Ramen Veggie Bowl

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