Spicy Asian Cucumber Salad |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I received this via email update from America's Test Kitchen. I'm looking forward to employing some of our bumper cucumber crop on this. Ingredients:
1/2 cup rice vinegar |
2 tablespoons sugar |
2 tablespoons fresh lime juice |
2 tablespoons fresh ginger, minced |
1 red chili pepper, minced (1 1/2 tablespoons) |
1 tablespoon toasted sesame oil |
3 cucumbers, peeled, seeded, and cut crosswise into 1/4-inch slices (looks like a 1/4 moon) |
4 scallions, white and light green parts, sliced thin |
1/4 cup packed fresh basil leaf, chopped |
table salt & fresh ground pepper |
Directions:
1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.
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