<SPICY CUCUMBER SALAD/きゅうりのピリ辛和え>
＜Yield> 2 servings
<Prep time> 15 minutes
<Cook time> 0 minutes
<Ingredients>
2 Japanese cucumbers (150g)
2 pinches salt
Dressing
1 canned tuna (80g)
2 tsp mentsuyu (3 times concentrated)
1-1 ½ tsp tobanjan paste
2 tsp toasted sesame oil
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<Directions>
1. Remove the seeds from the cucumbers. Cut into large bite sized pieces.
Sprinkle with some salt and let it sit for 5 mins. Squeeze out the moisture to retain the crunchy texture.
2. Into a container, add all the dressing ingredients listed above.
Add in the cucumbers. Toss them to coat.
<Miwa’s tips>
Tobanjan paste does contain salt and is spicy. My kids can handle 1 tsp. If you want to make it spicy, feel free to add in more a little at a time.
Use smaller cucumbers such as Japanese cucumbers or Persian cucumbers. If you opt for thick cucumbers, use just one instead of two.
<Storage time>
Store in an air-tight container for up to 4 days in the fridge.
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This SPICY CUCUMBER SALAD is great to be served in this tableware.
<MIWA’s recommendations♡>
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