Food & Cooking

Cucumber and Ginger Salad

Few recipes can be as simple as this quick version of pickled cucumber. This is really a cucumber salad with an Asian-flair and I love its simplicity. Because sometimes, we all need an easy dinner!

Few recipes can be as simple as this quick version of pickled cucumber. This is really a cucumber salad with an Asian-flair and I love its simplicity. Because sometimes, we all need an easy dinner!

INGREDIENTS

Serves 4 people
For the sauce:

  • 4.5 oz (about 120g) fresh ginger, peeled
  • ½ cup white wine vinegar
  • ½ cup sake
  • 1 cup water
  • ¼ cup + 2 tablespoons sugar
  • 2 English cucumbers (about 1.5 lbs)
  • 3 scallions (white and green parts), finely cut on diagonal

 

STEP-BY-STEP GUIDE

  1. Divide the ginger in half. Using a juice extractor, run one half to yield 1 tablespoon of fresh ginger juice. Using a micro-plain, grate the other half and gather 1 tablespoon. Reserve.
  2. In another bowl, whisk the vinegar, sake, and water. Add the sugar and whisk until it is all dissolved. Add the ginger juice and the grated ginger.
  3. Slice the cucumber in half lengthwise and cut each half into thin half-moon circles (about 1/16 -inch, or 2 mm). Place it in a bowl, pour the sauce over, and toss. Cover loosely with plastic wrap and chill for 30 minutes.
  4. Just before serving, add the scallions. Serve slightly chilled.

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