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Asian Cucumber Salad

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course : Salad
Servings : 25 Portions
Calories : 20kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Whisk
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 2 kg Cucumber fresh, diced
  • 300 gm Onions fresh, diced
  • 40 gm Dill dried
  • 40 ml Soy Sauce
  • 20 ml Rice Vinegar
  • 1 tsp Honey
  • ⅔ tsp Olive Oil extra virgin

Instructions

  • Peel and trim cucumber and onion. Remove core from tomatoes. Dice vegetables into a uniform size.
  • Dressing: combine soy sauce, rice vinegar, honey and olive oil. Whisk together and set aside.
  • Combine diced cucumber and onions, mix well.
  • Mix all ingredients together gently. Divide portions equally into service dishware. Serve cold.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
  • Garnish: Feta cheese and chow mein noodles
    Food Accompany: any appropriate entrée.

Notes

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