Shaken Cucumber Salad
Baby, baby! Get up on this! Ah, shake it, sh-shake it real good! We make these cool cukes by the half gallon. We’re lucky if it lasts half a day. Free workout included.
(30 Minutes, Serves 2-3.)
-1 teaspoon salt
-1 teaspoon sesame oil
-2 tablespoon rice vinegar
-2 teaspoon tamari (or soy sauce)
-2 cloves garlic, crushed with the flat of your knife
-1 thimble-size piece ginger, thin-sliced
-1 tbsp honey
-1 hot wax pepper (optional)
Slice cucumbers lengthwise into quarter-spears. In a single cut, carefully cut out most seeds of each spear. Snack on the seeds. Cut de-seeded cucumber spears into half-inch pieces.
Set cucumber bites in a strainer over a sink. Sprinkle 1 tsp salt. Drain for around twenty minutes. Meanwhile...
Mix remaining ingredients in the bottom of a big jar with a tight fitting lid. For a kick, cut a hot wax pepper into thin rounds and toss it in the jar. For less kick, discard the spicy seeds first.
When the timer goes off or you cannot wait any longer, throw the cucumbers into the jar with the dressing. Tightly close the lid, and shake, shake, shake it!
When your arms are tired (or after about a minute), put the jar in the fridge to chill for thirty minutes. Give it another shake after fifteen minutes, and then another before serving.
Recipe by our own Geoffrey Van.