Sometimes I want some kind of green vegetable to serve with an Asian meal that's mostly meat and rice. These cucumbers are spicy, crunchy and delicious. They should be made ahead of time to allow them to marinate for a few hours or overnight.
Spicy Asian Cucumber Salad
Ingredients:
4 Persian cucumbers (or 1 large English cucumber)
1/2 teaspoon kosher salt
1 tablespoon minced garlic
1/2 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon harissa (the original recipe calls for sambal oelek, but I used harissa from Trader Joe's)
Directions:
1. Cut ends off cucumbers and then cut into bite-sized rectangular strips. Toss cucumbers with salt and let sit for 30 minutes to let liquid drain off. Rinse cucumbers in strainer to remove excess salt.
2. Whisk together garlic, soy sauce, vinegar, sugar, sesame oil and harissa. Add more sugar, vinegar, or harissa, to taste. Add cucumbers and stir to coat. Cover and refrigerate at least 6 hours, or overnight. Serve chilled.
Source: adapted from tablefortwoblog.com
