Sweet and Sour Cucumber Salad

Well, this couldn’t be easier! A fresh crunchy cucumber salad with sweet and sour notes—with a touch of heat that highlight cucumbers mild sweetness—and it all happens in one bowl. Since the cucumbers are sliced so thin this salad is best eaten as soon as it’s made.

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Serves 4

INGREDIENTS

1 tablespoon grapeseed oil
2 teaspoons honey
1 tablespoon rice wine vinegar
½ teaspoon salt
1 teaspoon dry mustard
½ teaspoon celery seed
1 organic English cucumber
2 scallions, very thinly sliced, green parts only
1 sheet nori
½ teaspoon togarashi, plus more for finishing

METHOD

In a bowl, add grapeseed oil, honey, rice wine vinegar, salt, dry mustard and celery seed and whisk until combined.

Using a mandolin or very sharp knife, slice cucumber into very thin rounds (about ⅛”) and add to the bowl, along with scallions. Crush nori (or cut into very fine strips or pieces) atop and add togarashi then toss to combine. Arrange in a serving bowl and finish with more togarashi and serve.