Saturday, March 31, 2012

Cucumber Salad with Smashed Garlic and Ginger

A simple and refreshing salad, although it does require some planning. The CSA box has decided that I need sunflower oil and it adds a nice flavour to the dish, but other oils would certainly work.

Cucumber Salad with Smashed Garlic and Ginger (from Plenty)

1 small red onion, thinly sliced
15g ginger, peeled and sliced
1 tsp sea salt
2 large garlic cloves, peeled
4 small cucumbers (600g), peeled
1 tbsp toasted sesame seeds
3 tbsp chopped coriander
3 tbsp rice wine vinegar
2 tsp sugar
2 tbsp sunflower oil
2 tsp toasted sesame oil

1. Whisk together dressing ingredients in medium bowl. Add sliced red onion, mix well, and marinate 1 hour.
2. Place ginger and salt in mortar and pound. Add garlic and continue pounding until it is well crushed and broken into pieces. Scrape contents into bowl with onion and stir together.
3. Cut cucumber lengthways in half, then cut each half on an angle into 5mm thick slices. Add cucumber to bowl, followed by sesame seeds and coriander. Stir well and let sit 10 minutes before serving.

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