Spicy Cucumber Salad

February 22, 2010

Long English, Spicy Asian

Long English, Spicy Asian

How to love a cucumber: by giving it a simple Asian treatment of chilis. SO good! And SO easy! And SO fast! The only vegetable in the fridge last night was a slightly sad-looking Long English… it was a bit a bit long in the tooth. Is that the right expression? It suited this cucumber. However, with a couple of minutes’ worth of work it was transformed from sad to super delicious. Same same but different. Same same but better. You try, you like!

1 cucumber, either sliced or chopped into lengths and quartered

1/2 teaspoon sea salt

1/2 teaspoon dried chili flakes

1″ piece of fresh ginger, peeled and grated

1 teaspoon sesame oil

1 – 2 teaspoons red wine vinegar

I sliced my cucumber in about ten seconds on this, but you can also chop and quarter your cucumber into 3″ pieces. I think that’s a more traditional shape but I like slices. Then toss with the other ingredients. Done. Really good. I mean really good. You like?

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3 Responses to “Spicy Cucumber Salad”

  1. Love your simple idea for cucumbers, and I was impressed by the way you didn’t just discard it. The picture looked so refreshing. Would Japanese cucumbers work? Those are the first ones we see in the Northwest in the spring.

    • dawnegourley said

      I love Japanese cucumbers, I would use those for sure. I’m going to look for those come spring. It’s beginning to feel a lot like spring, what with the riot of blossoms in Vancouver already.

  2. greer said

    You are awesome. Period. Full stop.

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