Main Dishesbonappetit4.7
Cucumbers With Pickled Ginger–Scallion Sauce
Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
📝 Preparation Steps
1
Gently smash 5 mini seedless, Persian, or other small cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 1" pieces and place in a medium bowl. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let sit at least ⏱️ 5 minutes and up to ⏱️ 1 hour.
mini seedless, Persian, or other small cucumbers (about 12 oz.)5
2
Mix 6 scallions, thinly sliced, one 6.7-oz. jar pickled sushi ginger, drained, coarsely chopped, ¼ cup vegetable oil, 3 Tbsp. sherry vinegar or red wine vinegar, 3 Tbsp. soy sauce, and remaining 2 tsp. Diamond Crystal and 1¼ tsp. Morton kosher salt in a small bowl to combine.
6.7-oz. jar pickled sushi ginger, drained, coarsely chopped1. sherry vinegar or red wine vinegar3 Tbsp. soy sauce3 Tbsp
3
Squeeze cucumbers thoroughly and drain off excess liquid. Pour pickled ginger–scallion sauce over and toss to coat. Transfer salad to a platter and top with ½ bunch cilantro leaves with tender stems only, coarsely chopped. Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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