Cold Cucumber Salad
Thomas J. Story
Slightly spicy, deeply flavored, and extremely refreshing, this super simple cucumber salad is one of those welcome summer dishes that’s greater than the sum of its parts.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
How to Make It
1
Slice cucumber in quarter-inch rounds. Sprinkle rounds lightly with salt and leave them to sit in a colander for an hour. Drain the excess liquid.
2
In a large bowl, combine sesame oil, red wine vinegar, and garlic. Whisk to combine. Add cucumber and toss well to coat with marinade. Add tamari and mix again. Taste and adjust seasonings if desired. Garnish with sesame seeds and diced Fresno chili and serve.
Ingredients
2 lbs Persian cucumbers
kosher salt
3 tbsp sesame oil
½ cup rice wine vinegar
2 tbsp minced garlic
2 tsp tamari
1 tbsp white sesame seeds
1 ½ tsp diced Fresno chili
Directions
1
Slice cucumber in quarter-inch rounds. Sprinkle rounds lightly with salt and leave them to sit in a colander for an hour. Drain the excess liquid.
2
In a large bowl, combine sesame oil, red wine vinegar, and garlic. Whisk to combine. Add cucumber and toss well to coat with marinade. Add tamari and mix again. Taste and adjust seasonings if desired. Garnish with sesame seeds and diced Fresno chili and serve.
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