Shogun Cucumber Salad
Shogun Cucumber Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 444
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 444
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Dressing:
1/2 bunch cilantro leaves
3/4 cup extra virgin olive oil
1/2 cup water
1/4 cup cider vinegar
3 tablespoons balsamic vinegar
2 tablespoons seasoned rice wine vinegar
2 tablespoons wasabi powder
2 tablespoons orange juice
2 tablespoons soy sauce
1 tablespoon miso
1 teaspoon freshly ground black pepper
Salad:
3 medium English cucumbers, halved lengthwise, seeded and thinly sliced
8 plum tomatoes, halved, seeded and sliced
1 sweet onion, such as Walla Walla, sliced
4 ounces grated or crumbled feta cheese
1 bunch cilantro leaves, chopped
1 sprig basil, chopped
Directions
- Place all dressing ingredients in a blender, blend until smooth. Let stand for 10 minutes, then blend again just before serving.
- Combine salad ingredients in a large bowl, toss with dressing and serve.
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