Tangy and tasty way with cucumber salad from NYTimes cooking - https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic
Equipment
- mandolin (not required but helps to get the cucumber nice and thin)
Ingredients
- 2 large thin-skinned cucumbers about 1½ pounds, thinly sliced
- Salt to taste
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 small garlic clove minced, or granulated garlic or garlic flakes to taste
- 1 teaspoon minced fresh ginger
- ⅛ teaspoon ground cayenne plus more to taste
- Freshly ground pepper
- 2 tablespoons dark sesame oil
- 3 tablespoons sunflower oil or grapeseed oil
- 1 bunch scallions white and light green parts, very thinly sliced
- 2 tablespoons chopped cilantro
Instructions
- Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.
Notes
I didn't have grapeseed or sunflower oil, so just used peanut oil, tasted fabulous.