Musing on food and cooking ...

Monday, July 16, 2007

Asian Cucumber Salad

I love cucumbers in the summer. Cool and water, with a delicious cruch. Really, not much is better. Except maybe watermelon. So, here is my favorite summer cucumber salad.

two 6-8 inch cucumbers
1/4 cup soy sauce (I use sushi style sauce)
1/2 cup seasoned rice vinegar
1 T sesame oil (optional)
red pepper to taste (optional)

Wash the cucumbers and cut off the ends. Then slice the in half and then slice again to make good bite-sized chunks. Put in a bowl. Mix soy sauce and rice vinegar. Add sesame oil and red pepper is using. Pour over cucumbers and toss well. Let sit for 20 minutes in fridge and then toss again. Let sit for another 20 minutes and then serve. This method ensures that each slice gets a good infusion of dressing but doesn't get mushy. If you need to keep it in the fridge overnight, do the following: cut the cucumbers and mix the dressing. Pour the dressing over the cucumbers and then add water until the cucumbers are just covered. Stir well. Adding the water seems to help keep the cucumbers from getting too mushy while steeping overnight. With this method, make sure to drain well, and then spike the salad with a dash of soy and vinegar just before serving.

1 comment:

Jenn said...

I love this recipe with a little red onion and lots of fresh garlic added in.

Grant it it makes your breath stink forever, but I'm willing to risk it.