Alison King, CSA Member
Servings
4
Ingredients
- 1 Batavian lettuce core or 8 leaves batavian lettuce
- 2 coarsely shredded carrots
- salt to taste
- pepper to taste
- cayenne to taste
- 1-2 chiffonaded basil or for a spicier mix minced cilantro
- 2 coarsely shredded cucumber
- 1 coarsely shredded radish
- 3 tbsps rice wine vinegar
- 1 scallions
- splash sesame oil
- 1 tbsp sweet rice wine
Directions
Peel the cucumbers if desired.Shred the cucumbers and carrots or radishes in a coarse cheese grater. Drain off any excess moisture.Slice the fresh herbs and scallion in ribbons, then add to mix. Slice the Batavian lettuce core (or whites and light green portion of larger leaves only) into thin ribbons, add to cucumber mix. Pour in rice wine vinegar and rice wine, mix thoroughly. Season with black pepper, salt, and cayenne to taste. Allow to mellow in the fridge for aaat least an hour before serving. Flavors will blend and intensify. Serve cold, garnish with freshly toasted sesame seeds if desired.
