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Gallery Garlic-Ginger Cucumbers Credit: Ren Fuller Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 pound baby cucumbers 1/2 teaspoon sugar Kosher salt 2 teaspoons rice vinegar 2 teaspoons reduced-sodium soy sauce 1 tablespoon safflower oil 1 tablespoon julienned fresh ginger 3 cloves garlic, smashed Toasted sesame seeds and hot chili oil, for serving
Gallery Garlic-Ginger Cucumbers Credit: Ren Fuller
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Gallery
Garlic-Ginger Cucumbers Credit: Ren Fuller
Garlic-Ginger Cucumbers
Credit: Ren Fuller
Garlic-Ginger Cucumbers
Recipe Summary prep: 15 mins total: 40 mins Servings: 4
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 4
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound baby cucumbers 1/2 teaspoon sugar Kosher salt 2 teaspoons rice vinegar 2 teaspoons reduced-sodium soy sauce 1 tablespoon safflower oil 1 tablespoon julienned fresh ginger 3 cloves garlic, smashed Toasted sesame seeds and hot chili oil, for serving
Directions
Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.
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Most Helpful Most Positive Least Positive Newest
