Cucumber Salad with Daikon Radish, Carrot, Red Bell Pepper & Hot Bean Paste
- camissonia
- 6 days ago
- 1 min read
This is my take on a Chinese-style spicy cucumber salad. I had some leftover veggies in the frig (daikon radish, carrots and a red bell pepper) and didn't want them to go to waste, so decided to add them to this dish. Super easy and even better after marinating for at least 24 hours before serving.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Combine all ingredients together and then place into a Ziploc-type bag.
2
Refrigerate for at least 24 hours before serving, turning the bag over a few times to evenly distribute the marinade.
3
Plate and serve cold or at room temperature as an appetizer.
Instructions
1 hothouse or English cucumber cut into 1 1/2" wedges
1 small carrot peeled and julienned
1/4 cup daikon radish peeled and julienned
1 small red bell pepper seeded and julienned
1 tbsp hot bean paste
3 tbsp rice vinegar
1 1/2 tbsp sugar
1 tsp kosher salt
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Cucumber Salad with Daikon, Carrots, Red Bell Pepper & Hot Bean Paste
Prep Time
10 min
Cooking Time
0
Rest Time
1 hour
Total Time
1 hour 10 min
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