Name: Pacific Rim Cucumber Salad
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Seasoned rice vinegar - ¼ cup; White sugar, or to taste - 1 teaspoon; Bay leaf - 1; Salt and ground black pepper to taste - 1; Japanese cucumbers - peeled, seeded, and sliced thin - 4; Thinly sliced daikon radish - 2 cups; Fine sea salt - 1 tablespoon; Thinly sliced sweet onion (such as Maui®) - 1 cup; Grape tomatoes, halved - 2 cups; Chopped fresh chives - ¼ cup; Chopped fresh cilantro - 2 tablespoons; Minced garlic - 1 tablespoon; Ground white pepper - 1 teaspoon

Ingredients for - Pacific Rim Cucumber Salad

1. Seasoned rice vinegar ¼ cup

2. White sugar, or to taste 1 teaspoon

3. Bay leaf 1

4. Salt and ground black pepper to taste 1

5. Japanese cucumbers - peeled, seeded, and sliced thin 4

6. Thinly sliced daikon radish 2 cups

7. Fine sea salt 1 tablespoon

8. Thinly sliced sweet onion (such as Maui®) 1 cup

9. Grape tomatoes, halved 2 cups

10. Chopped fresh chives ¼ cup

11. Chopped fresh cilantro 2 tablespoons

12. Minced garlic 1 tablespoon

13. Ground white pepper 1 teaspoon

How to cook deliciously - Pacific Rim Cucumber Salad

1 . Stage

Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.

2 . Stage

Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.

3 . Stage

Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.