See how lovely and adorable these mini cucumber salads in soup spoons are? With a little creativity, you can wow your guests not just with your flavors but also your choice of presentation. In this case, choosing to prepare mini cucumber salads in three ways helps.
- The first is a pickled cucumber salad with rice vinegar, mirin, toasted sesame seeds, red pepper flakes, sugar and salt.
- The second has a spicy-sweet twist, thanks to the sliced sweet-pickled ginger add-on.
- And for some textural contrast, the third features seeded and chopped tomato.
Before serving them on soup spoons, refrigerate the salads for 8 to 12 hours. Remember, the longer they sit, the better.