Cucumber Salad With Soy, Ginger and Garlic

Cucumber Salad With Soy, Ginger and Garlic

from cooking.nytimes.com
Easy, quick, side dish
20 min
4 servings
196 kcal / serving

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Ingredients

  • 2 largethin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
  • salt, to taste
  • 3 tablespoonsseasoned rice vinegar
  • 1 tablespoonsoy sauce
  • 1 teaspoonsugar
  • 1 smallgarlic clove, minced, or granulated garlic or garlic flakes to taste
  • 1 teaspoonminced fresh ginger
  • ⅛ teaspoonground cayenne, plus more to taste
  • freshly ground pepper
  • 2 tablespoonsdark sesame oil
  • 3 tablespoonssunflower oil or grapeseed oil
  • 1 bunchscallions, white and light green parts, very thinly sliced
  • 2 tablespoonschopped cilantro

Directions

  1. 1

    Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

  2. 2

    Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.