Cucumber Salad with Soy, Ginger and Garlic

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Cucumber Salad with Soy, Ginger and Garlic

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Rating

Ingredients

  • 2large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
  • Salt, to taste
  • 3tablespoons seasoned rice vinegar
  • 1tablespoon soy sauce
  • 1teaspoon sugar
  • 1small garlic clove, minced, or granulated garlic or garlic flakes to taste
  • 1teaspoon minced fresh ginger
  • 1/8teaspoon ground cayenne, plus more to taste
  • Freshly ground pepper
  • 2tablespoons dark sesame oil
  • 3tablespoons sunflower oil or grapeseed oil
  • 1bunch scallions, white and light green parts, very thinly sliced
  • 2tablespoons chopped cilantro
Set base servings to enable scaling:

Directions

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

Advance preparation: This will keep for a day or two in the refrigerator but the dressing will become more watery.

Nutrition

Info
Trans Fat: 0 gramsFat: 17 gramsCalories: 196Saturated Fat: 2 gramsUnsaturated Fat: 14 gramsSodium: 544 milligramsSugar: 5 gramsFiber: 2 gramsCarbohydrate: 10 gramsProtein: 2 grams
Salads

Source: https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic