Sea Bean Salad with Daikon and Cucumber

Name: Sea Bean Salad with Daikon and Cucumber
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons black sesame seeds; 2 Tbsps canola oil; 680 grams large cucumbers, peeled (about; 1 large daikon radish, peeled; 3 Tbsps rice wine vinegar; 4 scallions; 227 grams sea beans, ends trimmed; 2 Tbsps toasted sesame oil; 2 fresh shiso leaves, finely chopped; 1 teaspoon sugar; 2 Tbsps tamari; 2 teaspoons white sesame seeds

You can never have too many side dish recipes, so give Sea Bean Salad with Daikon and Cucumber a try. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 186 calories, 3g of protein, and 15g of fat each. A mixture of scallions, shiso leaves, sea beans, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very center of the cucumber. A mandoline works best, or use a knife and slice really thin.

Ingredients you will need

Cucumber

Pasta

Seeds

Equipment you will use

Mandoline

Knife

Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.

Ingredients you will need

Vegetable

Daikon Radish

Pasta

Seeds

Trim the roots of the scallions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each scallion, until the leaves become much darker green and thicker.

Ingredients you will need

Green Onions

Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Serve chilled.

Reprinted with permission from Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking by Rich Landau and Kate Jacoby. Copyright © 2013 Rich Landau and Kate Jacoby; photographs copyright © 2013 Michael Spain-Smith. Published by The Experiment, LLC.

Ingredients you will need

Vegetable