In a medium bowl, combine the cucumbers, sesame oil, black sesame seeds, rice vinegar, edamame, and
remaining sliced scallions.
Not exact matches
Once you can't peel any more
slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the
remaining thin strip to bowl with
scallions.
Serve rice soup in large bowls and top with bok choy,
remaining chile,
scallions, cilantro leaves, and
sliced basil.
Stir in
sliced red peppers and
remaining scallions and cook for a minute.
Top with
sliced scallion, chiles, orange, herbs, and
remaining smoked nori spice.
Now add all the garnishes: Top chilaquiles with
remaining chicken and corn, then scatter
sliced scallions over.
Thinly
slice pale green and white parts of
scallions, then whisk in a medium bowl with soy sauce, mirin, grapefruit juice, lemon juice, and
remaining 1 Tbsp.
Thinly
slice remaining 2
scallions and set aside on your board.