February 4, 201…

February 4, 2012

Cucumber salad with smashed garlic and ginger

Page 166, Ottolenghi


Happy Chinese New Year, friends! Last night was the annual shindig celebrating the beginning of the Year of the Dragon over at Grassfield Manor and my paltry contribution was this (absolutely delicious) cucumber salad with asian flavors. But who wants to eat cucumber salad (no matter how absolutely delicious) when there are amazing plates of food everywhere – including shumai, rangoons, coconut curry, sticky rice dessert, salad rolls (with avocado in them!!) and peanut sauce, baby bok choy and mushroom stir fry, and hot & sour soup – and that is only PART of what Lala and the Grassfield Manor crew cooked up. YUM! Add some amazing pad thai from Sara and Melissa, a totally fabulous citrus/almond layer cake of joy by Susu Kitty, and *homemade* girl scout Samoas that were indescribably tasty and kept all of us making happy noises all evening. The milkis soda was the only fail of the party — and some folks even enjoyed that disgusting milk-based carbonated soda procured from a local asian grocery. There was lots of laughing and many dear friends and really delicious food all around. What a way to kick off the year!

Cucumber salad with smashed garlic and ginger 
(adapted a bit)

1 english cucumber, sliced
2 green onions, thinly sliced
1 thumb sized piece of ginger, peeled and roughly chopped
2 large garlic cloves, peeled
1 tablespoon sesame seeds
3-4 tablespoons chopped cilantro (i used mint since we had it)
3 tablespoons rice wine vinegar
2 teaspoons caster sugar
2 tablespoons sunflower oil
2 teaspoons sesame oil

Whisk together the vinegar, oils and the sugar in a mixing bowl. Add in the green onions and set aside to marinate.

Pound the ginger in a mortar with some salt. Add the garlic and keep pounding, until everything is broken up but not pureed. Scrape the smushed garlic and ginger into the dressing bowl and add the sliced cucumbers. Stir and add in the sesame seeds and herbs, stirring well to make sure everything is well combined. Leave to sit for 10 minutes or so for the flavors to really combine.


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February 5, 2012 · 5:51 pm

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