Cucumber Coleslaw
ID: 46191c84...
This is a crunchy coleslaw perfect for using up a large quantity of cucumbers. The refreshing aroma of shiso leaves pairs exquisitely with the tuna and the sweetness of the corn—it's a dish so delicious you won't be able to stop eating.
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🍳 Cooking Flow
Julienne the cucumbers, sprinkle with salt, and let sit for 5 minutes. → Thinly slice the shiso leaves, and drain the excess liquid from the tuna and corn. → Squeeze the moisture out of the cucumbers tightly and place them in a bowl. → Add all remaining ingredients and seasonings, then mix well.
Cooking Steps
Brief Cooking Order
Julienne the cucumbers, sprinkle with salt, and let sit for 5 minutes. → Thinly slice the shiso leaves, and drain the excess liquid from the tuna and corn. → Squeeze the moisture out of the cucumbers tightly and place them in a bowl. → Add all remaining ingredients and seasonings, then mix well.
Introduction
This is a crunchy coleslaw perfect for using up a large quantity of cucumbers. The refreshing aroma of shiso leaves pairs exquisitely with the tuna and the sweetness of the corn—it's a dish so delicious you won't be able to stop eating.
Step 1
Cut off about 1.5cm from the stem end (the side where the vine was attached) of the cucumbers.
Step 2
Rub the cut end of the stem against the cut end of the cucumber body to draw out the 'aku' (white foam), then rinse with water.
Step 3
Trim off a small amount from the opposite end of the cucumber.
Step 4
Slice the cucumbers diagonally into thin rounds (about 5mm thick), then cut those into 5mm julienne strips.
Step 5
Place the cucumbers and two pinches of salt into a plastic bag, shake well to distribute the salt, and let sit for 5 minutes.
Ingredients List
Important Notes
Rubbing the cut ends of the cucumbers together to extract the 'aku' (white foam) helps remove any bitterness. 💡
Thoroughly draining the moisture from the cucumbers, tuna, and corn before mixing prevents the dressing from becoming watery and ensures a crunchy finish. ⚠️
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