Green Tea Marinated Cucumbers

“From www.redrosetea.com. Tea leaves are oh so interesting to cook with! I have plans next time to test jasmine tea with this recipe....”
READY IN:
10mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 3 small cucumbers, peeled and sliced (I used Persian cucumbers)
  • Green Tea Vinaigrette
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 cup strong brewed green tea (use 2 tea bags)
  • 1 teaspoon toasted sesame seeds
  • 1 dash hot pepper sauce

Directions

  1. Brew 1 cup of green tea. Cool to room temperature. Toast sesame seeds and cool to room temperature.
  2. Whisk together the vinaigrette ingredients with the brewed and cooled green tea; toss with the cucumbers.
  3. Cover and marinate for at least 2 hours before serving. For best results, do no marinate for more than 4 hours or cucumbers will break down. Best eaten with 12-24 hours.
  4. Yield is estimated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: