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.
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.