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6 cucumbers, peeled, split and seeded
2 1/2 teaspoons salt
4 ounces waterchestnuts, whole
1 bunch green onions
1 carrot
4 ounces fresh ginger, unpeeled
4 fluid ounces rice wine vinegar
2 teaspoons sugar
2 teaspoons dark sesame oil
5 tablespoons sesame seeds
soy sauce, as needed
Servings: 10
1. Slice the cucumbers very thin with a knife or mandoline. Sprinkle 2 teaspoons (10 milliliters) of the salt evenly over them and mix well. Allow them to rest in a bowl for 20 to 30 minutes.

2. Very thinly slice the water chestnuts. Slice the green onions. Peel the carrot. Cut the carrot into 2-inch (5-centimeter) sections, cut each section lengthwise into very thin slices and cut each slice lengthwise into thin shreds. Cover and refrigerate the carrot shreds.

3. Rinse the cucumbers in several changes of cold water to remove the excess salt. Squeeze them in small batches in a clean towel to extract as much liquid as possible. Combine the cucumbers, chestnuts and green onions.

4. Mince and mash the ginger into a mushy consistency and squeeze it through several layers of cheesecloth to extract as much juice as possible. Discard the pulp. Mix 1 teaspoon (5 milliliters) of the juice with the vinegar, the remaining salt and the sugar. Beat in the sesame oil in a thin stream. Stir the dressing into the cucumber mixture and chill.

5. Toast the sesame seeds in a 325°F (160°C) oven until lightly browned.

6. To serve, place a portion of the marinated cucumbers on a plate and add some of the excess juice from the bowl. Garnish each salad with the carrot shreds and toasted sesame seeds. Serve soy sauce on the side.
 
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