Submitted by: Cathy
Attributed to: This is my variation but it's originally from the Omnivores Cookbook
Category: Salads
Description: A refreshing cucumber salad that allows you to adjust the heat depending on what you're serving it with. If I'm doing a spicy curry, I'll omit the heat to provide a refreshing side salad. Otherwise, the dish adds some zest to liven up a meal. The bruising of the cucumbers is vital as it creates a coarser texture thus allowing the cucumber to retain more sauce. More sauce equals more flavor.
Prep time: 30 minutes
Total time: 35 min.+ chill time
Servings: 4 appetizer/side salad servings
Difficulty rating: 2
Ingredients:
1 English cucumber
3 Cloves garlic, crushed and minced
1 Tablespoon Rice Vinegar
1 Tablespoon soy sauce (or light soy sauce)
1 Teaspoon sugar
1/2 Teaspoon salt
1/2 Teaspoon sesame oil
2 Teaspoons chili oil (optional)
Special tools/utensils needed: Mixing bowl, cutting board, meat cleaver, measuring cups, paring knife
Directions:
Wash and dry the cucumber with a paper towel. Remove any tough skin usually found on the ends of the cucumber. If you use American cucumbers, remove the skin.
Place the cucumber on a cutting board and carefully use a meat cleaver or meat pounder to gently crush it.
Cut into bite size pieces. Place into a mixing bowl and set aside and/or refrigerate until ready to serve.
Combine the vinegar, soy sauce, sugar, salt, and sesame oil in a small bowl and mix well. Set aside and/or refrigerate until ready to serve.
Right before serving pour the sauce mixture over the cucumbers and mix well. Do not add the sauce until just before serving. Adding the sauce earlier will dilute the sauce as it mixes with the water of the cucumber.
To add additional heat to the salad, drizzle the chili oil over the mixture. In a pinch, use red pepper flakes.