Cucumber Salad with Asian Flavors

When I made Momofuku’s Bo Ssam last week, I was looking for something cool and refreshing to go with it. I came across this simple Cucumber Salad from the New York Time’s recipe file.

Cucumber Salad with Asian Flavors
Cucumber Salad with Asian Flavors

Funny thing was, the flavors weren’t simple – they’re a play on cool and hot, rich and refreshing. You’ll find yourself taking a bite and wanting another, and another…

Momofuku's Bo Ssam
Momofuku’s Bo Ssam

Use a mandolin to get the thinnest slices possible. Note that I did make a few adaptations to the original recipe and cut the recipe in half; the original said four servings but made a huge amount. You may want to make a few changes your own – it’s a very adaptable salad and easy to customize to your taste.

When I buy ginger, I freeze it, and then grate off what I need while it’s still frozen and chuck it back in the freezer. It may get a bit frosty but it’s still perfectly fine to use.

Cucumber Salad with Asian Flavors
Cucumber Salad with Asian Flavors

Cucumber Salad with Asian Flavors

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

  • large thin-skinned cucumbers, sliced thinly
  • about 1/2 teaspoon salt
  • 1 1/2 tablespoons seasoned rice vinegar
  • dash of soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon minced fresh ginger
  • dash of Sriracha
  • Freshly ground pepper
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoons neutral oil
  • 2 to 3 scallions, white and light green parts, sliced very thinly
  • tablespoon chopped cilantro

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes to drain excess moisture. Rinse and lightly wring in a kitchen towel. Transfer to a salad bowl.

Whisk together the vinegar, soy sauce, sugar, ginger, Sriracha, and pepper. Whisk in the oils. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Note: The flavors improve if made a bit in advance but after a day or two the sauce becomes more watery.

from the kitchen of http://www.frugalhausfrau.com

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You know I’ll be bringing this to our Throwback Thursday #28 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 109, Hosted this week by Josette @ thebrookcook and Lily @ little sweet baker.! It should be another great party!!

19 thoughts on “Cucumber Salad with Asian Flavors”

  1. I love cucumber and cucumber salads are just delicious. I love the ginger and chilli notes, I could happily eat a whole bowl 🙂

    1. I am too, Carlee! It’s a little hard for us up north this time of year when all the magazines are showing off fresh springlike food and we still have snow!! Cucumbers are always around!

    1. I know, right?! They’re like little works of art all to themselves…I found the set second hand shopping, never opened, and I thought it a bit of a shame they’d not been used and treasured…

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