A light, elegant cucumber salad with subtle umami depth from cold-brewed green tea. This refreshing recipe pairs beautifully with Funnel Mill's premium Sencha Green teas.
Ingredients
For the salad:
- 2 large English cucumbers, thinly sliced
- 1 tsp sea salt (for drawing out moisture)
- 2 tbsp toasted sesame seeds
- 3 green onions, thinly sliced
- Small handful of fresh mint or shiso leaves
For the Sencha Green Tea Dressing:
- ½ cup Funnel Mill cold-brewed Sencha Green teas (brewed 8–12 hrs in cold water)
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tsp honey or agave
- 1 tsp fresh grated ginger
- 1 small garlic clove, minced
- Pinch of red chili flakes
Instructions
- Salt the cucumbers — Toss sliced cucumbers with sea salt in a colander. Let sit 15–20 minutes, then pat dry.
- Brew the tea — Steep your Funnel Mill Sencha Green teas in cold water overnight (or at least 8 hours) for a smooth, low-bitterness concentrate.
- Make the dressing — Whisk together cold brew tea, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes.
- Toss & chill — Combine cucumbers with dressing, green onions, and herbs. Refrigerate 20–30 minutes before serving.
- Finish — Top with toasted sesame seeds and extra mint. Serve cold.
Pairing Note
Serve alongside a chilled glass of the same Funnel Mill Sencha Green teas — the mirrored flavors create a beautifully cohesive tasting experience.