By Martha Rose Shulman from New York Times Cooking
Serves 4, Time 20 min
So many kinds of cucumbers at the Market last week – pickling (pickles), slicing, English, and white! And nothing is more refreshing in the summer heat than thinly sliced cucumbers with vinegar, onions, salt and pepper. This version adds an Asian twist which earned a rare 5 stars from New York Time Cooking! Notes in italics are suggestions from reviewers who made the recipe.
- 2 large thin-skinned cucumbers (like English or other varieties peeled)
- Salt to taste
- 3 T seasoned rice vinegar (or other vinegar)
- 1 T soy sauce (light)
- I t sugar
- 1 sm garlic clove minced or granulated garlic (or green garlic or garlic scapes in season)
- 1 t minced fresh ginger
- 1/8 t ground cayenne (or fresh hot peppers)
- Fresh ground pepper
- 2 T dark (toasted) sesame oil
- 3 T sunflower or grapeseed oil (or less)
- 1 bunch scallions (white and green parts) very thinly sliced
- 2 T chopped cilantro
- Sprinkle cucumbers with a generous amount of salt (or small amount of sugar or remove seeds) and let sit in a colander in the sink for 15 min. Rinse and dry on a kitchen towel and transfer to a salad bowl.
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and sunflower/grapeseed oil. Toss with cucumbers, scallions, and cilantro. Chill until ready to serve.