Cucumber Salad With Ginger-Peanut Dressing
serves 4
You'll have enough peanut sauce leftover from this refreshing salad to make chili-peanut soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cucumbers, peeled, seeded and cut into 2-inch long sticks
1/2 teaspoon salt
1 tablespoon peanut oil
4 cloves garlic, minced
2 teaspoons finely chopped ginger root
2 teaspoons garlic chili paste
2 tablespoons tomato paste
1 cup water
5 tablespoons peanut butter
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sugar
prep: 10 minutes
total: 20 minutes
large bowl
small skillet
clean dish towel
1. Toss the cucumbers with the salt. Set aside for 10 minutes.
2. Combine the oil, garlic, ginger root, chili paste and tomato paste in a small skillet over medium heat.
3. Stir until the chili paste begins to soften, about 30 seconds. Add the water and bring to a boil.
4. Remove from heat and whisk in the peanut butter, soy sauce, vinegar and sugar until sauce is smooth. Let cool.
5. Place the cucumbers in a clean dish towel and wring out any excess moisture. Toss with about 1/2 cup of the peanut sauce and serve.
