| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Cooking, Live |
40 |
Servings |
INGREDIENTS
| 1 |
|
Cucumber (preferably English) peeled, seeded if necessary and cut into 2" julienne strips |
| 1/4 |
c |
Seasoned rice vinegar |
| 1/2 |
ts |
Asian sesame oil |
| 2 |
ts |
Finely grated, peeled fresh ginger |
| 2 |
tb |
Sesame seeds, toasted lightly; cooled |
| 1/4 |
c |
Finely chopped scallions |
| 1 |
|
Pinch sugar; if desired |
|
|
Salt and freshly ground white pepper; to taste |
|
|
Toasted white and black sesame seeds; for garnish |
| 12 |
oz |
Smoked salmon, sliced paper thin |
|
|
Asian cucumber salad |
INSTRUCTIONS
ASIAN CUCUMBER SALAD
SALMON ROLLS
In a bowl toss cucumber julienne with remaining ingredients and season with
salt and pepper. Chill at least 15 minutes and up to 1 hour.
Trim the smoked salmon slices to form about 40 strips approximately
2x4-inches each. Lay a bundle of cucumber strips (shake off excess
dressing) at one end and roll up securely. Place seam side down on a tray,
cover tightly with plastic wrap and refrigerate until ready to serve.
Garnish with sesame seeds. Yield: About 40 rolls
Recipe By : COOKING LIVE SHOW #CL8742
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 13:18:50 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”