Cucumber Salad
Recipe: #33156
August 15, 2019
Categories: Salads, Vegetable Salad, Gluten-Free No Eggs, Non-Dairy, Vegetarian, more
"Recipe source: Christopher Kimball's Milk Street: 50 recipes to change the way you cook"
Ingredients
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 by Step Method
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
No special items needed.