Looking for a gut-healthy starter bursting with rich umami notes? Grá’s Pickled Cucumber Salad is acidic, savory, and beautifully balanced by nutty tahini and spicy salsa macha. It’s light, tangy, and packs a powerful crunch—perfect as a vibrant first course or a side dish for heavier mains.
How to make Grá’s Pickled Cucumber Salad
01.
Prepare the Cucumbers
- Cut the cucumbers into small pieces.
- Weigh them and calculate 2% of that weight in salt.
- Sprinkle the salt over the cucumbers and let them sit for at least 2 hours to draw out excess liquid.
- Drain off the liquid and set the cucumbers aside.
02.
Make the Pickling Liquid
- Pour the mirin into a pot and bring to a boil.
- Allow it to boil until all of the alcohol has evaporated.
- Add the rice vinegar and sugar.
- Return to a boil, stirring until the sugar dissolves completely.
03.
Pickle the Cucumbers
- Pour the hot pickling liquid over the drained cucumbers.
- Let them cool to room temperature.
04.
Assemble the Salad
- Spread tahini onto a serving plate.
- Top with the pickled cucumbers.
- Drizzle salsa macha over the cucumbers and serve immediately.
