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Cool And Spicy Cucumber And Iceberg Salad

DelectablePlanet's picture
Ingredients
  Shallots 2 Large, finely diced to make about 1/3 cup
  Sriracha 2 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Flax oil 5 Tablespoon
  Brown rice vinegar 3 Tablespoon
  Shallots 2 Large, finely diced (0.25 - 1/3 Cup)
  Sriracha sauce 2 Tablespoon
  Agave nectar 1 Tablespoon
  Garlic 2 Teaspoon, minced
  Sea salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon, freshly ground
  Cucumber 1 (Hothouse)
  Iceberg lettuce head 1⁄2
  Cilantro 2 Tablespoon, coarsely chopped
Directions

MAKING
1. Combine the oil, vinegar, shallots, Sriracha, agave, garlic, salt and pepper in a bowl.
2. Whisk until emulsified, and then allow the flavors to blend and develop while you prepare the vegetables.
3. Peel the cucumber and score the entire surface lengthwise with a fork.
4. Cut in half lengthwise, and then cut each half diagonally into long slices about 1/4-inch thick.
5. Cut the iceberg lettuce into roughly 1-inch cubes.
6. Place the cucumber and lettuce in a large bowl, add the cilantro and the prepared vinaigrette, and toss thoroughly.

SERVING
Serve at once.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Mixing
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Sometimes minimal processing of ingredients produce a very high quality dish like this Cool and Spicy Cucumber and Iceberg Salad. In this video Vegan Chef Alan demonstrates the method of preparing this classy salad. He also shares some secrets about the benefit of spicy food.

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