A couple of weeks ago I discovered two cucumbers in my crisper drawer from last week’s CSA box the day before I was due to get the next vegetable installment, so I had to eat them pronto. This recipe is a variation on a celery recipe in Mark Bittman’s How to Cook Everything Vegetarian. It looked easy and fast, but I had absolutely no idea how amazingly delicious it would be. I am embarrassed to say that I sat down and ate practically the entire batch by myself for lunch.
I added tomatoes to the original recipe, and I have to say, they are absolutely divine with the cucumbers and the soy flavors. However, if you don’t have ripe, delicious tomatoes, don’t buy the bland mealy kind at the store. Just omit the the tomatoes—it will still be really yummy.
2 large English cucumbers
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dark sesame oil
1 tablespoon sugar
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 large clove garlic, minced or pressed
½ teaspoon chili oil (optional)
2 medium vine-ripened tomatoes, cut into wedges and then in half, to make bite-sized pieces
1. Cut the cucumber lengthwise and scoop out the seeds with a spoon and discard them. Cut the cucumber into ½-inch pieces. Mix with 1 teaspoon salt and 1 teaspoon sugar and set them aside for 10 to 30 minutes.
2. Whisk together the remaining sugar, sesame oil, soy sauce, vinegar, garlic, and chili oil.
3. Rinse, drain and pat the cucumber dry, then toss with the dressing. Add the tomato chunks and toss again. Refrigerate for at least 3 hours and up to a day. Serve chilled.