My sister and her husband traveled to Vietnam several years ago and had this cucumber salad several times there. They finally watched it being made and figured out how to reproduce it at home. I've changed it up a bit because. . . well, because that's what I do. It is a super simple salad but I love the way the cool cucumbers play off the heat of the hot peppers. Here, I use jalapeño because that's what I could find this week and I was making it for children. But if your palate can take it, substitute a hotter pepper. —[email protected]
teaspoons minced ginger
garlic cloves, minced
jalapeño pepper (or a hotter pepper), seeded and thinly sliced
cup natural rice vinegar (not seasoned)
long English cucumbers (about 6 cups sliced)
cup thinly sliced red onion
In This Recipe
Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.
If you the cucumber skin is tough, peel them. Cut them in half length-wise and remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers and place the bowl in the refrigerator to sit for 30 minutes to 1 hour.
Before serving, drain off the liquid, which you can reserve for future salads.