2 min read


japanese cucumber snack plated dish
japanese cucumbers sliced in half

Halo brings their ‘more is more’ style to this punchy cucumber dish, perfect as a snack or side as the weather heats up. Steve’s Japanese Cucumbers are grown on trellises. Hanging above ground, they form long, thin bodies with reduced moisture content and concentrated flavor. Their crunchy flesh serves as the ideal carrier for a hit of salt, sugar and spice from the Peanut Sauce and Tropical Gomasio. Sauce and Gomasio can be prepped ahead of time. Keep some handy to add a quick kick of flavor to other dishes.

Lani’s Japanese Cucumbers with Green Peanut Sauce and Tropical Gomasio


1 lb Japanese Cucumbers, rinsed and cut lengthwise

For the Gomasio:

1/2 cup desiccated coconut, toasted
1/8 cup white sesame, toasted
1/4 cup black sesame, toasted
1 tbsp whole pink peppercorn
2 sheets nori, toasted and crumbled
3 tbsp dried rose petals, crushed
2 tsp Maldon or another flakey salt

For the peanut sauce:

1/2 cup peanut butter
1/3 cup lime juice
1 tbsp fish sauce
1/2 cup parsley leaves, packed
1/2 cup dill (stems ok), packed

spices in piles on a baking tray
spice mix in a pestal and mortar


1. For the gomasio, combine half the black and white sesame seeds, coconut, and pink peppercorn in a mortar or sturdy bowl.

2. Pound and press with a pestle (or the end of a rolling pin) until a crumble forms, but don’t over-crush into a fine powder. Add remaining sesame seeds, crushed nori, rose petals and maldon, mixing together. When ready to serve, spread the gomasio out onto a flat surface like a sheet tray or plate, or store in an airtight container for up to two weeks.

3. For the peanut sauce, combine all ingredients and blend in a food processor until a smooth paste forms. When ready to serve, pour into a small bowl or store in an airtight container for up to five days.

4. To plate, dip each piece of cucumber three quarters of the way into the peanut salsa, then gently roll in gomasio until thoroughly coated and the salsa is completely obscured by the gomasio.

5. Arrange on a platter and drizzle with good olive oil or chili oil.


Voir tout

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