Easy Summer Salad Recipe with Goya
Summer is in full swing, so cool things down with a healthy summer salad featuring seasonal ingredients. Today’s recipe is a simple salad made from goya, onion, and cucumber. It is great as a side dish and can be scaled to feed a crowd. I made this dish for the after party of our undokai and it went over great.
- 1 Goya
- 1 Cucumber
- 1/2 onion
- Dressing (sesame seed dressing is suggested)
- About 1 tbsp mayonnaise
Cut the ends off your goya, then slice it in half along the length. Use a spoon to scoop out the seeds and the membrane holding them. Use a mandolin to slice the goya thinly. Use extreme caution when using a mandolin as the goya may not work well with a guard. You may find it easier to bend the goya together to slice. Alternatively you can use a knife but the slices will be thicker. Place the sliced goya in a solution of salt and mayonnaise. This will help draw out some of the bitter flavor from the goya. Let the goya sit about 5 minutes. Remove the goya and strain and rinse it. Keep the salt water for the cucumber. Place the goya in the refrigerator to cool
Use a peeler to remove about half the cucumber skin in strips. Cut the ends off and use a mandolin to slice the cucumber at the same thickness as the goya. Place the cucumber slices in the salt water to rest about 5 minutes then drain, rinse, and place in the refrigerator.
Use the mandolin to slice half an onion. Combine the drained vegetables in a bowl. Add dressing (a mayonnaise based dressing rather than an acidic dressing will help balance against some of the more astringent flavors in the salad). I used the popular sesame seed dressing found in any Japanese store. Serve and enjoy.
Scaling: This recipe is one serving, but you can easily turn this into a side dish for a party as I did in the video above. Simply keep the same ratio of 1:1:1/2. If you use a mandolin you will probably not be able to utilize the entire vegetable amount safely. Leave the ends to protect you hands and use them in a different recipe.