CUCUMBER SALAD with SESAME, CHILLI, & MIRIN
A Healthy, wholesome and Canteen style eatery in the heart of the CBD. Serving up Vegetarian, Vegan and all dietary salads, for lunch and dinner, or to go. Right in the heart of Sydney’s City.
I know people are being sensible and responsible and staying home, so I thought I would send you a little slice of KBM goodness straight to your home. Whilst we miss you in the city, you can enjoy one of our most popular and DELICIOUS recipes from the comfort of your kitchen.
This, most revered of all salads, has been on the pass every day since we opened in 2012. It’s refreshing, energising and fresh.
You asked and we listened.
It never stops being a HIT.
It goes with everything
Full Stop.
Ingredients:
500g of cucumber, Lebanese, sliced length’s, no seed.
1 whole Chilli -fresh long red, thin sliced.
120ml Mirin and Ginger Dipping Sauce
1 tbsp Oil- sesame- toasted
1 pinch Salt- Murray River Pink
0.5 Bunch of fresh coriander sprigs
2 tsp Spice- Sesame Seed Black, toasted
2 tsp Spice- Sesame Seed Toasted Japanese.
Mirin and Ginger Dressing:
110ml Mirin
2 Tablespoons Japanese Rice vinegar
3 teaspoons of soy sauce
3cm knob of ginger, finely chopped.
For the dressing, mix all the ingredients together and leave to sit for a minimum of 1 hour before using.
Have the cucumbers lengthways and use a teaspoon to scrape out the seeds, then cut on an angle into legnths about 10cm x 1cm. Place in a large bowl. It’s a bit of a one bowl wonder! Toss all the ingredients together and serve.
Lightly toast the sesame seeds in a dry, heavy-based frying pan.
The salt is to lift the cucumber flavour. The salad can be made without if you choose.
