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Cucumber & Pickled Plum Salad




Source of Recipe


>From Sundays at Moosewood Restaurant


List of Ingredients




2 cucumbers
4 tsp umeboshi paste (or finely chopped umeboshi)
4 tsp mirin (or medium-sweet sherry)
1/4 cup finely chopped scallions
1/4 cup chopped parsley

Recipe



Peel, seed, and slice the cucumbers into half moons. (English/
hothouse or pickling/Kirby cucumbers may not need peeling or seeding.)
Mix the other ingredients and toss with the cucumbers. (Best eaten soon after mixing; if you want to hold it, the cucumbers need to be salted and drained first, or the salad will become watery.) Umeboshi is salt-pickled plums, and available at Japanese markets. Mirin is sweet rice wine, and available at Japanese markets