Recipe courtesy of Rob Rohrke

Shogun Cucumber Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Dressing:

1/2 bunch cilantro leaves

3/4 cup extra virgin olive oil

1/2 cup water

1/4 cup cider vinegar

3 tablespoons balsamic vinegar

2 tablespoons seasoned rice wine vinegar

2 tablespoons wasabi powder

2 tablespoons orange juice

2 tablespoons soy sauce

1 tablespoon miso

1 teaspoon freshly ground black pepper

Salad:

3 medium English cucumbers, halved lengthwise, seeded and thinly sliced

8 plum tomatoes, halved, seeded and sliced

1 sweet onion, such as Walla Walla, sliced

4 ounces grated or crumbled feta cheese

1 bunch cilantro leaves, chopped

1 sprig basil, chopped

Directions

  1. Place all dressing ingredients in a blender, blend until smooth. Let stand for 10 minutes, then blend again just before serving.
  2. Combine salad ingredients in a large bowl, toss with dressing and serve.