This started out as a Japanese salad to accompany a gingered chicken experiment (meh) – but I’d run out of rice vinegar the week before, and the cupboard was bare of bonito flakes and nori – so I took a long look around the pantry and came up with this. I don’t doubt that the original recipe from Gourmet magazine via epicurious.com would’ve been good; but this worked out nicely in a pinch…
•1/4 cup cider vinegar or rice vinegar
•1 tbsp soy sauce
•1 English cucumber
•Red onion, diced
•1 tbsp coarse salt
•1 tbsp sugar, or to taste
Slice cucumber into 1/8- to 1/4-inch-thick slices. Toss with salt and drain in a colander for 30 minutes. Rinse and pat dry. Toss with onion, vinegar, soy sauce, and 1 tablespoon sugar, or to taste. Sprinkle sesame seed on top.
Good – and better when stirred into the ginger chicken and yellow rice.