cucumber salad with garlic and ginger

July 4, 2013


This is an Ottolenghi special which needs little introduction. It’s refreshing and tasty and a wonderful companion to a mejadra that nourishes the body and soul. Instead of raita for those super-vegans out there, try this a complimentary cucumber side dish.

Garlic Cucumber Salad

3 tbsps rice wine vinegar

2 tsps sugar

2 tbsps sunflower oil

2 tsps toasted sesame oil

1 small red onion, very thinly sliced

1 1/2 inches fresh ginger, peeled and thinly sliced

1 tsp sea salt

2 large garlic cloves, peeled

1 and 1/4 pounds cucumbers (4 medium, 2 large), peeled

1 tsp toasted sesame seeds

3 tbsps cilantro, chopped

For the dressing, place all the ingredients in a large bowl and whisk until combined. Add the sliced onion and mix until coated. Let sit for 45-60 minutes.

Meanwhile, place the ginger and salt in a mortar (or small bowl) and pound well with a pestle (or other implement of destruction). Add the garlic and pound until the garlic is crushed into small pieces, but isn’t quite a paste. Scrape all the ginger / garlic mixture into the bowl with the onions and dressing. Mix until combined.

Cut the cucumbers in half lengthwise and then slice, at an angle, into 1/4 inch slices. Add the cucumber to the bowl, followed by the sesame seeds and cilantro. Mix well and let sit for 10 minutes.

To serve, tip out some of the liquid from the salad (the cukes give up a lot of liquid), then stir. Taste and adjust seasoning and serve beside a heaping portion of mejadra.

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