A sugar syrup is used to make this meringue, while cornstarch serves as a stabilizer. stronger than the majority of meringues. can be piped onto a baking sheet to create “nests” or used to top one pie.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup seasoned rice vinegar
- 1 teaspoon white sugar, or to taste
- 1 bay leaf
- salt and ground black pepper to taste
- 4 Japanese cucumbers – peeled, seeded, and sliced thin
- 2 cups thinly sliced daikon radish
- 1 tablespoon fine sea salt
- 1 cup thinly sliced sweet onion (such as Maui®)
- 2 cups grape tomatoes, halved
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground white pepper
Instructions
- Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
- Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
- Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.
Reviews
But don’t like the rinsing and drying.
11.1.16 I let the bay leaf sit in the rice vinegar dressing for about 30 mins, and its flavor infused and gave good flavor to the dressing. I used an English cucumber (didn’t have Japanese) and just cut up a tomato (no grape tomatoes on hand). I loved the crunch and that little bit of heat that you get from the daikon radish. This is a nice salad and one that you can eat guilt-free!