Cucumber Salad with Soy, Ginger and Garlic

Salad, Vegetable

Cook Time: 20 minutes Servings: Serves 4 Source:

Ingredients

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced

Salt, to taste

3 tablespoons seasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon sugar

1 small garlic clove, minced, or granulated garlic or garlic flakes to taste

1 teaspoon minced fresh ginger

⅛ teaspoon ground cayenne, plus more to taste

Freshly ground pepper

2 tablespoons dark sesame oil

3 tablespoons sunflower oil or grapeseed oil

1 bunch scallions, white and light green parts, very thinly sliced

2 tablespoons chopped cilantro

Directions

Sprinkle the cucumbers with a generous amount of salt and let them sit in a colander in the sink for 15 minutes. Rinse and dry them on a kitchen towel. Transfer to a salad bowl.

Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Then, whisk in the oils.

Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.