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Recipe - Cucumber salad [Apr. 30th, 2006|02:54 pm]

This is a cool crisp dish that's a nice thing to have along side a Asian-flavored meal.

Peel one cucumber. Run a fork down the outside, if you wish, and taste a bit to see if it's bitter. Slice it. If it's a bit mushy or bitter, you can improve the flavor by laying it out in a bowl and salting lightly.

Dressing: 1 tsp siracha (Sambal is a decent brand - beware that this is hot, so cut back as needed. You can substitute 1 clove garlic, crushed,) 1 tsp vinegar, 3 tsps soy, 2 tsp sesame oil. If using garlic, I'd zap it in the microwave to mild the garlic a bit and let cool.

You could also try peanut butter thinned with water, 1 tsp chili paste to give it some fire, and some green onions.

To serve, sprinkle your cucumbers with toasted sesame and then dip in the sauce or drizzle the sauce over.

[User Picture]From: kutsuwamushi
2006-08-07 10:49 pm (UTC)
I got some sesame oil from a friend, but instead of using garlic (felt too lazy to crush it) or siracha (don't have any), I used a bit of "Mongolian Fire" oil.

I like it. I don't think I'd like it as much without the sesame oil, but I might try it that way too, if I don't get absolutely sick of cucumbers.
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[User Picture]From: corvid
2006-08-07 11:21 pm (UTC)
Whee! I'm glad it worked out. The original time I made the salad, I had it with a Vietnamese ish noodle thing. Lemme see here -


If you liked the cucumbers, maybe try tossing them, the dressing, some noodles and some leftover grilled chicken? Or some other meat product. The herbs really help make it taste 'fresh' and cold to me. (The mixture of veggies, meat, and herbs is also dang nice in ramen.)
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