Cucumber Salad with Soy and Ginger
MAKES: 4 servings
TIME: 30 minutes, largely unattended
This is likely different from most cucumber salads youвЂ™ve ever tasted, but nondairy, easy, and delicious.
1 to 11/2 pounds (about 3 medium) cucumbers
Salt and freshly ground black pepper
2 tablespoons rice vinegar, or white vinegar mixed with a little water
A 1-inch piece fresh ginger, peeled and minced or grated
1 teaspoon sugar
2 tablespoons soy sauce, or to taste
Fine sprigs fresh cilantro for garnish
01 If youвЂ™re using really good cucumbers, just slice them and proceed to Step 2. If youвЂ™re using conventional supermarket cucumbers, peel them, cut in half lengthwise, then scoop out the seeds with a spoon. Slice, salt, and put in a colander; let drain (over a bowl or in the sink) for 10 to 20 minutes. Rinse, drain, and spin or pat dry. (If you want super-crunchy cucumbers, wring dry in a towel.)
02 Toss the cucumbers with the salt (if you havenвЂ™t salted them already), pepper, vinegar, ginger, sugar, and soy sauce, then taste and adjust the seasoning. Garnish and serve.
Cucumber Salad, Korean Style. Like most Korean food, quite strong: Add 1/2 teaspoon or more minced fresh chile (like serrano, jalapeГ±o, or Thai) and 1 teaspoon minced garlic. Along with the cilantro, garnish with 1 teaspoon sesame oil and 1 tablespoon toasted sesame seeds.