Salad: Japan – きゅうりと梨のサラダ ▶ Kyūri to Nashi no Sarada (Cucumber and Asian Pear Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

2 English cucumbers, shaved into ribbons or thinly sliced
1 crisp Asian pear, cut into thin matchsticks
2 celery stalks, thinly sliced on the bias
1 cup (120 g) daikon radish, cut into matchsticks (optional)
2 green onions, thinly sliced
1 / 2 cup (15 g) fresh cilantro leaves
1 / 4 cup (10 g) fresh mint leaves, torn
1 tbsp (15 ml) toasted sesame seeds
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
1 tsp (7 g) honey (or sugar)
1 tsp (5 ml) toasted sesame oil
1 tbsp (15 ml) neutral oil (such as grapeseed)
1 tsp (2 g) finely grated fresh ginger
Pinch of fine sea salt to taste

Instructions

Place the cucumber (and daikon, if using) in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
In a small bowl, whisk together rice vinegar, lime juice, soy sauce, honey, toasted sesame oil, neutral oil, grated ginger, and a pinch of salt until emulsified.
In a large bowl, combine cucumbers, Asian pear, celery, daikon, and green onions. Drizzle with the dressing and toss gently to coat.
Fold in cilantro and mint just before serving. Sprinkle with toasted sesame seeds and adjust seasoning with more lime, salt, or honey to taste.
Chill for 5–10 minutes to meld flavors, then serve cold alongside the Kung Pao Chicken for a cool, crisp contrast.