Cucumber Salad

CucumberSaladVertbfLOThis 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 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
•Sesame seeds

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.

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