Saturday, May 24, 2014

spicy asian cucumber salad - sweet | cool | spicy

If there was only one thing I would want people to remember about my momma, it would be that she is an amazing cook. Okay...she's also kind, and funny, and all these other things, but really, people don't come over for the jokes, they come over for the food (sorry momma). And this is one of the "secret" dishes that drives droves of hungry folk through our dinky paint-scraped doors every weekend. 

This spicy cucumber salad is the perfect side dish and accompaniment to...everything. Spicy, crunchy, sweet, refreshing, and probably best of all, it takes 5 minutes max to make. 

1. First you want to "julienne" your cucumbers. Try to find persian cucumbers. These are the short stubby ones, unlike the english cucumbers which are long and skinny. [Insert joke here]. Cut each cucumber into thirds, then each in half, and then finally in thirds. 

2. In a large bowl, season the cucumbers with salt and gently stir. Wait a few minutes for the liquid to seep out of the cucumbers. Drain and discard. Now the cucumbers will be nice and crunchy and you can go ahead with adding the rest of the ingredients which are the chili garlic sauce, sesame old, and sugar. Taste and season accordingly. If you need more kick, add more chili, if you need more sweetness add more sugar. If you think it is underseasoned, which it most likely will be, don't be afraid to add more salt. 

This Spicy Asian Cucumber Salad will be a delicious addition to your home cooking repertoire. Not only is this quick and easy, but it's healthy, exciting, and different from the normal pile of greens you usually serve, you know which one. On behalf of every kid in the world, you've got to burn that recipe. Hopefully you all give this one a try! And as always, 



salt before to draw moisture out

15 persian cucumbers
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
3 tablespoon sugar

let sit for at least thirty minutes before serving, serve cold. 

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