asian cucumber salad

By • August 7, 2015 0 Comments

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Author Notes: Temper the heat of spicy foods with a cooling cucumber salad. garlic and zest


Serves 4

  • 1 hothouse cucumber or 2 large kirby cucumbers
  • pinch of salt
  • 1 knob of ginger (about 2 inches), peeled
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 1 tablespoon unseasoned rice wine vinegar
  • zest and juice of one lime
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • 1/4 cup very thinly sliced red onion
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 teaspoon black sesame seeds
  1. Peel the cucumber and cut into 4" pieces. Grate the outer flesh of the cucumber on the large grates of a box grater -- stop when you reach the cylinder of seeds in the center and rotate to a fleshier portion. Discard the seeds.
  2. Transfer the cucumber to a fine mesh strainer set over a bowl. Transfer the shredded cucumber to the strainer and sprinkle with salt. Set aside.
  3. On the small grates of the box grater, grate the knob of ginger. Scrape all of the ginger pulp into your (clean) hand and hold your hand over a small bowl. Squeeze the juice out of the ginger pulp - you should get about 1 1/2 teaspoons of ginger juice. Discard the pulp.
  4. To the ginger juice, add garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt and pepper. Stir to combine.
  5. Press on the cucumber to remove most of the cucumber juice. Discard the juice. Transfer the shredded cucumber to the bowl and add the sliced onion and sesame seeds. Add 2-3 tablespoons of the dressing (you'll have leftovers - which can be used on another salad) and toss to combine. Serve.

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