Asian Cucumber Salad
This refreshing, crisp dish is the perfect counterbalance with grilled tempeh, spicy corn fritters, and other hearty fare. I prefer European-style or “English” cucumbers which have a thin, edible skin.
INGREDIENTS | SERVES 4
- ¼ cup rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon chopped jalapeño pepper
- 1 European-style long cucumber or 1 large regular cucumber
- Sesame oil
Whisk together rice vinegar, sugar, and chopped jalapeño.
If using a European cuke, it is not necessary to peel, but if using an American cuke, peel it. Halve the cucumber lengthwise; remove seeds. Slice seeded cucumber very thinly into half-moons.
Combine with dressing, drizzle in a few drops of sesame oil, and toss to coat.
Marinate for at least 10 minutes before serving.
All cucumbers, even the thin-skinned “seedless” European-style cukes, have a watery seed bed inside that dilutes their flavor in salads. To remove this, the handle of an old-fashioned stainless steel swivel potato peeler works exceedingly well. Split the cucumber in half, lengthwise. Holding the peeler by the cutter end, lodge the handle in one end of the seed bed and drag it to the other end. The watery pulp should scoop out in one continuous ribbon, leaving the crisp cucumber flesh intact. If you do not have this type of peeler, a teaspoon will work, too.