kelly said

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23 July 2006

Spicy Asian Cucumber Salad

Spicy Asian Cucumber Salad

Serves 4

You can substitute 1/4 teaspoon red pepper flakes for the fresh red chiles. Add them to the saucepan with the vinegar and sugar.
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 hot red chile , minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers , peeled, seeded (see related Tip), and cut crosswise into 1/4-inch slices
4 scallions , white and light green parts, sliced thin
1/4 cup packed fresh basil leaves , chopped
Table salt and ground black pepper

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.