We had an exhausting weekend, running here there, and everywhere. I charted it all out because I was afraid that I would forget to show up somewhere, or bring the necessary gift/equipment/snacks, or worst of all, forget to pick up one of the children and leave someone stranded somewhere. At one point, I tallied that we had 14 places to go and things to do over the course of the 2 days. But it was good stuff, sports, friends, music, family. And nobody got left behind.
At some point, I did squeeze in time to make this incredibly simple salad. The recipe comes originally from my sister Sarah and her husband, Ed. They traveled to Vietnam several years ago and after eating this salad several times, they watched the chef make it so they could figure out how to reproduce it at home.
I've changed it up a bit because. . . well, because that's what I do.
I love the way the cool cucumbers play off the heat of the hot peppers.
In this version, I use a jalapeno pepper because that's what I found this week, and I was making it for children, but if your palate can
take it, substitute a hotter pepper. Just for the record, it's also
quite portable. In case you're eating on the go.
Serves 6
20 minutes preparation time, plus 30-60 minutes to
marinate
2 teaspoons minced ginger
2 medium garlic cloves, minced
1 jalapeno pepper (or a hotter pepper if you like), seeded and thinly sliced
1/8 teaspoon sugar
1/2 teaspoon salt
1 cup natural rice vinegar (not seasoned)
2 long English cucumbers (about 6 cups sliced)
1 cup thinly sliced red onion
Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.
If the cucumbers have tough skin, peel them. Cut them in half length-wise and remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers completely and place the bowl in the refrigerator to sit for 30 minutes to 1 hour.
Before serving, drain off the liquid, which you can reserve for future salads. Serve cold or at room temperature.
I love ginger and garlic. Do you use fresh ginger and garlic? This looks delicious! I might try it with english cucumbers now, and try it with fresh cucumbers from my garden soon. It's nice to have a new cucumber salad recipe.
Posted by: Michelle Breum | June 16, 2010 at 08:42 AM
Hi, Michelle, Yes, I do use fresh ginger and garlic. The kitchen will smell great while you're making it! You're so lucky to be able to use your own cucumbers.
Posted by: Margy | June 17, 2010 at 10:54 AM