Cucumber Salad

6
Servings
30m
Prep Time
10m
Cook Time
40m
Ready In


"Recipe source: Christopher Kimball's Milk Street: 50 recipes to change the way you cook"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (170.1 g)
  • Calories 96.2
  • Total Fat - 7.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 310.5 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 5 g
  • Protein - 1.3 g
  • Calcium - 24.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step 1

Trim ends off the cucumbers and then halve lengthwise. On a cutting board place each half down and then press a rolling pin (or use the broad side of a knife) against each cucumber and hit it with the heel of your hand; repeat along the length until they crack and then pull the sections apart, scraping and discarding seeds and then cut then into 3/4 inch pieces and transfer to bowl.

Step 2

In a bowl combine sugar and 1 tablespoons salt. Toss cucumbers with 5 teaspoons of the sugar/salt mixture; transfer to a colander and set over a bowl. Refrigerate for 30-60 minutes; toss occasionally.

Step 3

Stir the vinegar and garlic into the remaining sugar/salt mixture.

Step 4

In a skillet over medium-low heat combine the oil and pepper flakes and cook stirring for 2-5 minutes or until the oil is sizzling. Pour oil through a sieve and set over a heatproof bowl; discard solids.

Step 5

Remove and discard garlic from vinegar mixture and stir in the soy sauce, sesame oil and ginger. Transfer the drained cucumbers to a kitchen towel and pat dry. In a bowl combine cucumbers with the dressing; toss and then stir in half of the oil mixture. Transfer to a serving bowl and drizzle with more oil and sprinkle with cilantro leaves, scallions and sesame seeds if desired.

Tips & Variations


No special items needed.