Click to Print This Page (top banner and side navigation will not print)
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.