cool as a cucumber salad (vegan) |
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A friend of mine got this from Spago’s and modified it. Even though she went to Cal, I still love her. Just not during Big Game.
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2 Japanese cucumbers, peeled, seeded and thinly sliced
Salt 4t sugar 1T shoyu |
¼ cup rice wine vinegar
1t sesame oil 2t sesame seeds Vermicelli noodles |
Salt the cucumbers and let them weep for about ½ hour. Rinse and pat dry with a paper towel. Mix together sugar, shoyu, rice wine vinegar, and sesame oil. Toss over cucumbers to taste.
Pour boiling water onto vermicelli noodles. As noodles soften ~10 minutes, cut them into shorter strands. Rinse with cold water when they are the at the texture you like. Drain and add to cucumber mix. Sprinkle sesame seeds and mix. Let sit for about 20 minutes and then serve.
Pour boiling water onto vermicelli noodles. As noodles soften ~10 minutes, cut them into shorter strands. Rinse with cold water when they are the at the texture you like. Drain and add to cucumber mix. Sprinkle sesame seeds and mix. Let sit for about 20 minutes and then serve.
