Cucumber Salad with Coriander Vinaigrette
Contents
Preamble[edit]
This was absolutely delicious, Probably my favorite of the group. The texture was fun and crunchy, the colors were beautiful, and the dressing had bright and fruity coriander flavor.
Ingredients[edit]
Salad[edit]
- 2 cucumbers, preferably long English seedless type, finely julienned (NO SEEDS!)
- 1/2 carrot, finely julienned
- 1/2 red onion, finely julienned
- 1 red bell pepper, finely julienned
- 1 green onion, finely sliced along axis
- 1 avocado, sliced
Dressing[edit]
- 1 oz Rice Wine Vinegar
- 4 oz Peanut Oil
- 1 Tbl ground Coriander
- 1/2 Tbl sugar
- 1 tsp poppy seeds
- pinch crushed red pepper
- juice + zest of 1 lime
- 1 tsp salt and pepper
Method[edit]
Finely julienne the cucumber and carrot on a mandoline, stopping before seeds appear. If you don't have one, you're shit out of luck. I guess you could do it by hand but that would suck. Anyway, do the red onion and red pepper by hand. Place veggies in a large bowl.
Prepare the dressing in a small food processor or blender, WITHOUT poppy seeds. The blender will shred the up and turn everything to shit. Taste and adjust the salt/sugar/acid/oil accordingly. Add poppy seeds when finished.
Toss salad and wait a while for it to marinate. Let the veggies get a little limp so they can be manipulated. They will release a ton of juice, this is normal. When they become pliable, wrap some around your finger or twist it up or whatever to get a cool spiral type presentation. To make the onion blossom, thinly slice the end of a green onion and place in cold water until it curls up. Stick it in the salad after you cut off the root. Garnish with avocado slices.
