Cucumber Stick Salad

iStockphoto

This has been a go-to salad for longer than we remember. Chinese in origin, it takes on nearly anything from the grill. Pair it with Smoky Salmon Steaks, Corn on the Cob with Chile-Lime Dip and, of course, Ginger Hoisin Summer Shrimp.

Cook to Cook: Cutting cucumbers the night before lets them give off the liquid that usually turns cucumber salads into soup. Once the cukes have given it up and you mix the salad, you can hold the dish a couple of hours. 

Ingredients

  • 8 small (5 to 6 inches long) cucumbers, peeled, halved horizontally, seeded and cut into thin sticks
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons rice vinegar or cider vinegar, or to taste
  • 4 teaspoons soy sauce
  • 2 teaspoons sugar, or to taste
  • 2 to 3 teaspoons Asian sesame oil
  • 2 whole scallions, thinly sliced (optional)

Instructions

1. The day before serving, spread the cucumbers on a towel (cotton or paper) and sprinkle them with the 1/2 teaspoon salt. Roll up the towel, seal it in a plastic bag and refrigerate overnight.

2. When ready to make the salad, turn the cucumbers into a serving bowl. Add the rice vinegar, soy sauce, sugar and sesame oil and gently toss until well combined.

3. Serve the salad lightly chilled. It could be garnished with thinly sliced whole scallions.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright© 2012 by American Public Media.

Prep time: 
10 minutes, with an overnight refrigerated rest for the cucumbers
Total time: 
Overnight
Yield: 
Serves 8
  • Raghavan Iyer: The Key 3

    Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.

Top Recipes

Your roast isn't finished until it's under this classic pan sauce

A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.