Lemony Zest :: Kim Lewandowski

As you can see, we have lots of really big cucumbers coming in right now, so I’ve been looking for new recipes to use them in. I came across this “Spicy Chinese Cucumber Salad” recipe that sounded really good and decided to try it. Delish!

It could use a bit more seasoning, but we liked it. Dan was worried it would be too vinegary, because I *love* vinegar-soaked cucumbers, but this had only a few tablespoons of rice vinegar, which is less acidic than the white vinegar I usually use, and other ingredients as well. It turned out very good, but I think I will double the chili-garlic sauce next time.

Spicy Chinese Cucumber Salad

1 large cucumber
1/2 tsp salt
2 tbsp rice vinegar, to taste
2 tsp sesame oil, to taste
2 tsp sugar, to taste
2 tsp soy sauce, to taste
1/2 tbsp chili paste, to taste (optional)
2 tsp sesame seeds, toasted

Wash and then peel the cucumber skins in alternating stripes (or peel completely or not at all). Slice the cucumbers in half lengthwise and scoop the seeds and pulp out with a spoon. Slice the cucumbers into 1/4-inch pieces. Sprinkle the cucumber slices with the salt and toss to coat evenly. Cover and place in refrigerator for an hour.

After an hour, squeeze the cucumber slices of as much liquid as possible with your hand. In a medium bowl, combine the cucumber with the rice vinegar, sesame oil, and sugar. Add a little soy sauce and mix the salad. Taste and add more soy sauce until you reach the desired saltiness. Stir in the chili paste and serve cold; it will taste even better if you let it marinate overnight in the fridge. Just before serving, sprinkle with sesame seeds

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This is my contribution to Grow Your Own, the food blogging event that celebrates growing and preparing our own food. It was originated by Andrea of Andrea’s Recipes and is hosted this time by Graziana from Erbe in Cucina (Cooking with Herbs). The roundup of all the tasty recipes is here.

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