Eats Eats Recipes Tidings Eats Sparkling Match Wild Rice’s Cucumber and Winter Melon Salad Wild Rice’s Cucumber and Winter Melon Salad
Ingredients
1 English cucumber, thickly julienned (pinky-finger size)
1 small winter melon (aka wax gourd), thickly julienned as above
1 tbsp sambal oelek (at Asian grocery stores)
1/3 cup mirin
1/3 cup rice wine vinegar
juice of 1 lime
2 tbsp fine julienned pickled ginger
1 tsp salt
1 tsp sugar
1/2 cup vegetable oil
1 tsp paprika
1 tsp cracked chilies
2 cloves crushed garlic
8 leaves sui choy (aka Chinese cabbage)
2 cups pea shoots
1 tbsp white sesame seeds
1 tbsp black sesame seeds (optional)
1/2 cup crystallized ginger, julienned
1/2 bunch scallions, julienned
Methods/steps
Heat 1/2 cup vegetable oil on medium-high heat with the paprika, chilies and the garlic until garlic browns and chilies sizzle. Remove from heat, strain to reserve the oil and let cool.
Combine the sambal, mirin, rice wine vinegar, lime juice, pickled ginger, salt and sugar in a medium-sized bowl and marinate the cucumber and an equal amount of the melon for 2 hours (or overnight, for best results).
Line 4 salad bowls with 2 sui choy leaves each. Portion the cucumber and melon mixture equally into bowls.
Heat the reserved chili oil until it starts to smoke and pour over salads. Garnish with pea shoots, scallions, crystallized ginger, white and black sesame seeds.
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Additional Tips
For the salad, Wild Rice suggests Valdo Prosecco, a straw-coloured sparkling wine with golden hues, and a scent that remembers the pear and wild apple. For the congee, try the Lake Breeze Pinot Gris from the Okanagan.