Wednesday, April 12, 2017

Asian Flavors Cucumber Salad



A classic salad that makes the most of crisp cucumbers that can otherwise be boring. We enjoy this with dumplings or tofu dishes. Sometimes salting the cucumbers releases a lot of liquid and other times, not so much. It really helps to dry them carefully in a towel before making the salad or the excess moisture will dilute the dressing.


Asian Flavors Cucumber Salad
Adapted from the NY Times
Serves 6

2 large cucumbers, partially peeled and sliced thin
3 Tblsp seasoned rice vinegar
1 Tblsp tamari
1/2 tsp agave nectar
1/2 tsp Sriracha hot sauce (optional)
1/4 tsp garlic powder
1 tsp minced ginger (I use a microplane grater)
2 Tblsp dark sesame oil
3 Tblsp grapeseed oil
3 green onions, sliced thin

Sprinkle the cucumbers generously with salt and place in a large colander in the sink to drain for 15 minutes.

In the meantime, combine the vinegar, tamari, agave, Sriracha, garlic, ginger, and oils together in a salad bowl.

When the cucumbers are done draining, rinse with cool water and dry in a kitchen towel. Add to the salad bowl. Toss and keep chilled until serving.



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