It's been about three weeks since I got back from Japan and I've been going through major Japan withdrawal. I unexpectedly fell in love with that country and miss everything about it. The Japanese food I experienced was next level for me.
I went in thinking that I would be diving into the best ramen, sushi, and tonkatsu of my life (which happened) but I didn't expect to love all the various vegetable dishes (many pickled) that were executed so beautifully with great detail and simplicity.
That saying of 'eat with your eyes first' truly resonates in that country. The perfectly placed dishes are neat, colorful, and simply elegant to what makes you think you're looking at art.
I have a new found appreciation with vegetables after the trip and I've been experimenting in the kitchen to try and use only certain ingredients that only enhances the fresh taste of the vegetable. It's still a trial and error process but I'm slowly finding recipes that is pleasing to my palate, and today's recipe is a representation of what I'm referring to.
This humble salad reminds me a bit of Japan due to the Asian flavors it incorporates and the way it highlights the freshness of the veggies involved. It has been on constant rotation in my kitchen because not only does it taste like summer, but it's really, really good. Promise.
Hope you're enjoying your week so far. Xo.
Ingredients (Adapter from www.whiteonricecouple.com)
1 lb cucumber, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Procedure
1. Combine the cucumbers and carrots in a bowl and set aside.
2, In another bowl, whisk together the grape seed oil, rice vinegar, sesame oil,
1 pound (455g) cucumbers, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
1 pound (455g) cucumbers, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
1 pound (455g) cucumbers, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
1 pound (455g) cucumbers, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
I went in thinking that I would be diving into the best ramen, sushi, and tonkatsu of my life (which happened) but I didn't expect to love all the various vegetable dishes (many pickled) that were executed so beautifully with great detail and simplicity.
That saying of 'eat with your eyes first' truly resonates in that country. The perfectly placed dishes are neat, colorful, and simply elegant to what makes you think you're looking at art.
I have a new found appreciation with vegetables after the trip and I've been experimenting in the kitchen to try and use only certain ingredients that only enhances the fresh taste of the vegetable. It's still a trial and error process but I'm slowly finding recipes that is pleasing to my palate, and today's recipe is a representation of what I'm referring to.
This humble salad reminds me a bit of Japan due to the Asian flavors it incorporates and the way it highlights the freshness of the veggies involved. It has been on constant rotation in my kitchen because not only does it taste like summer, but it's really, really good. Promise.
Hope you're enjoying your week so far. Xo.
Ingredients (Adapter from www.whiteonricecouple.com)
1 lb cucumber, sliced thin
1 large carrot, julienned
1 tablespoon grape seed oil (or other clean tasting oil)
2 tablespoons rice vinegar
1 teaspoon sesame seed oil
2 teaspoons sugar
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Procedure
1. Combine the cucumbers and carrots in a bowl and set aside.
2, In another bowl, whisk together the grape seed oil, rice vinegar, sesame oil,
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
Read more at http://whiteonricecouple.com/recipes/cucumber-carrot-salad/#f5ogK3JDhDHycose.99
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