Cucumber Salad With Soy, Ginger and Spring Garlic

This quick and easy cucumber salad is hydrating and a great way to take advantage of green garlic season.

Recipe

Servings: 4 people

Prep Time: 20 minutes

Ingredients

• 2 large thin-skinned cucumbers (about 1½ pounds), thinly sliced

• Salt, to taste

• 3 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon sugar

• 1 teaspoon minced fresh ginger

• ⅛ teaspoon ground cayenne, plus more to taste

• Freshly ground pepper

• 2 tablespoons sesame oil

• 3 tablespoons sunflower oil or grapeseed oil

• 1 bunch of green garlic thinly sliced

• 2 tablespoons chopped cilantro

Instructions

1. 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.

2. Whisk together the vinegar, soy sauce, sugar, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, green garlic, and cilantro. Chill until ready to serve.

Recipe Notes

Prep ahead: This will keep for a day or two in the refrigerator but the dressing will become more watery.