Recipe courtesy of Rob Rohrke
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Shogun Cucumber Salad
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

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

Place all dressing ingredients in a blender, blend until smooth. Let stand for 10 minutes, then blend again just before serving.

Combine salad ingredients in a large bowl, toss with dressing and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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