Ingredients
- 2 large thin-skinned cucumbers (about 1 1/2 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
- 1/8 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.
Full Article
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
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.