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Kitchen Notebook

June 07, 2019

Cucumber Sea Bean Salad

15 Mins

 

  • 4 oz Sea Beans
  • 1 Cucumber
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Tamari
  • 1 Tbsp Black Sesame Seeds
  • 1 Tbsp White Sesame Seeds
  • ½ tsp Sugar



Using a mandoline or sharp chef’s knife, slice the cucumber thinly lengthwise. Combine the rice wine vinegar, toasted sesame oil, tamari, black and white sesame seeds and sugar in a medium bowl and whisk. Add the sea beans and cucumber. Place in the refrigerator to marinate for at least 30 minutes before serving.




15 Mins salad Spring Veg

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15 Mins salad Spring Veg


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