Aug 22, 2013

IHCC August Potluck {Cucumber Salad w/ Smashed Garlic & Ginger}

Around here, there's hardly a potluck to be found without a cucumber salad.  Especially this time of year.  Sometimes they're super tart from vinegar.  Sometimes they're more on the sweet side with sugar added.  Personally, I like cucumber salad on the tart side.  With lots of black pepper.

Cucumber Salad w/ Smashed Garlic & Ginger from Yotam Ottolenghi's Plenty is like no cucumber salad I've had before.  The rice wine vinegar, sesame oil, ginger, and sesame seeds made me think of Asian flavors--like an Asian style slaw.

I forgot what we ate with them (it's been a while), but pairing these cucumbers with a spicy dish would be a good move.

I Heart Cooking Clubs is hosting its monthly potluck.  Recipes from our current chef, Yotam Ottolenghi, or any past IHCC chef are welcome.

IHCC Ottolenghi Leek Badge resized MyMeatlessMondays
  Hearth and Soul blog hop at Premeditated Leftovers   photo SimpleSupperTuesday_zps93ff0e49.jpg

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Cucumber Salad with Smashed Garlic and Ginger
adapted from Plenty by Yotam Ottolenghi

3 Tbsp rice wine vinegar
2 tsp sugar
2 Tbsp salad oil
2 tsp toasted sesame oil

1/2 small red onion, thinly sliced
2 inches fresh ginger, peeled and roughly chopped
1 tsp sea salt
2 large garlic cloves, peeled
2 medium cucumbers
1 Tbsp toasted sesame seeds
1 Tbsp chopped parsley

Whisk together all the dressing ingredients in a large mixing bowl.  Toss in the sliced onion and set aside for about 30 minutes.  Place the ginger and garlic on a cutting board and sprinkle with the salt.  Mince the garlic and ginger, allowing the salt to help break them down, but not into a paste.  Scrape the garlic, ginger, and salt into the dressing bowl and stir.  Cut the cucumbers lengthways in half, then cut each half into thin half moons. Add the cucumber, most of the sesame seeds (save a few pinches for garnish), and the parsley to the bowl.  Mix everything and taste for salt.  Let sit 10-15 minutes.  Sprinkle the reserved sesame seeds over the top and serve.


  1. I DO love an Asian pickle! YO has done this just right! And you have staged it beautifully! Great seasonal choice here, Michelle!

  2. Hi Michelle,
    I like all the Asian flavours in this salad. Great with curries or even roasted meat! Yum!

  3. Asian slaw sounds good..and cool. We need that with this weather! I hope you aren't being bombed by as much rain as we are....I think we are similar latitude.

  4. Looks and sounds like a very refreshing salad. I love the Asian flavours in this.

  5. I can't believe this. My Mom used to make it all the time. I LOVE this salad
    Even after I got married she used to make it for me :)

  6. How, oh how, did this one slip under my radar?! After Tessa's Tahini Soup this week, I'm learning a thing or two about taking more notice of those dishes that seem at first unassuming! As soon as the temperatures crank up around here (in just a few weeks) I'll be trying this. I love a good Asian slaw and this seems like a great alternative. One of my favourite dishes I make is Tandoori Roasted Salmon and I think this would be the perfect accompaniment.

    Thanks for sharing this at IHCC Pot Luck this week.

  7. I love Asian Cucumber Salad! Thanks for sharing at Simple Supper Tuesday this week Michelle and have a great week!

  8. I love cucumber salads--especially Asian-inspired ones. I missed this one in the book but will have to go back and make it. Yum! ;-)


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