Cucumber Salad with Coriander Vinaigrette

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Preamble[edit]

This was absolutely delicious, Probably my favorite of the group. The texture was fun and crunchy, the colors were beautiful, and the dressing had bright and fruity coriander flavor.

Ingredients[edit]

Salad[edit]

  • 2 cucumbers, preferably long English seedless type, finely julienned (NO SEEDS!)
  • 1/2 carrot, finely julienned
  • 1/2 red onion, finely julienned
  • 1 red bell pepper, finely julienned
  • 1 green onion, finely sliced along axis
  • 1 avocado, sliced


Dressing[edit]

  • 1 oz Rice Wine Vinegar
  • 4 oz Peanut Oil
  • 1 Tbl ground Coriander
  • 1/2 Tbl sugar
  • 1 tsp poppy seeds
  • pinch crushed red pepper
  • juice + zest of 1 lime
  • 1 tsp salt and pepper

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Method[edit]

Finely julienne the cucumber and carrot on a mandoline, stopping before seeds appear. If you don't have one, you're shit out of luck. I guess you could do it by hand but that would suck. Anyway, do the red onion and red pepper by hand. Place veggies in a large bowl.

Prepare the dressing in a small food processor or blender, WITHOUT poppy seeds. The blender will shred the up and turn everything to shit. Taste and adjust the salt/sugar/acid/oil accordingly. Add poppy seeds when finished.

Toss salad and wait a while for it to marinate. Let the veggies get a little limp so they can be manipulated. They will release a ton of juice, this is normal. When they become pliable, wrap some around your finger or twist it up or whatever to get a cool spiral type presentation. To make the onion blossom, thinly slice the end of a green onion and place in cold water until it curls up. Stick it in the salad after you cut off the root. Garnish with avocado slices.

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