SV Solstice Recipes

User Tools

Site Tools

Trace: • vegetable_stock • sourdough_bread • bolognese • thai_yellow_curry_seafood_chowder • stew
asian_cucumber

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revision Previous revision
asian_cucumber [2021/12/01 20:38]
127.0.0.1 external edit 		asian_cucumber [2024/06/30 14:45] (current)
jforbes
Line 1: Line 1:
  
 INGREDIENTS INGREDIENTS
-  * 2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced +  * 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced) 
-  *  Salt, to taste +  * 1/2 teaspoon salt 
-  * 3 tablespoons seasoned rice vinegar +  * 4–5 scallions, finely sliced 
-  * 1 tablespoon soy sauce +  * 1 teaspoon ginger, grated 
-  * 1 teaspoon sugar +  * 1 clove garlic, finely minced 
-  * 1 small garlic clove, minced, or granulated garlic or garlic flakes to taste +  * 1/4 cup rice vinegar 
-  * 1 teaspoon minced fresh ginger +  * 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid. 
-  * ⅛ teaspoon ground cayenne, plus more to taste +  * 1 tablespoon toasted sesame oil 
-  *  Freshly ground pepper +  * 1 tablespoon maple syrup (or honey, or sugar) 
-  * 2 tablespoons dark sesame oil +  * 1 teaspoon red chili paste (or sriracha, both optional) more to taste 
-  * 3 tablespoons sunflower oil or grapeseed oil +  * 1–2 tablespoons toasted sesame seeds 
-  * 1 bunch scallions, white and light green parts, very thinly sliced +
-  * 2 tablespoons chopped cilantro+
  
 PREPARATION PREPARATION
-  - Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl. +  * Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. 
-  - Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.+  * Slice the cucumbers thinly. 
 +  * Place in a bowl and toss with the salt to help them release water. Let this stand up to a 2 hours. 
 +  * Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. 
 +  * Mix to combine. 
 +  * Taste and adjust salt to your liking. 
 +  * Add more chili paste if you like.
asian_cucumber.1638409113.txt.gz · Last modified: 2021/12/01 20:38 by 127.0.0.1

Page Tools