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Spicy Cucumber Salad

Here is a very simple little salad. Its getting to be the time of year when I want to start eating lighter, salad-y things, but materials to make them are definitely a bit sparse. Fortunately, there are lots of greenhouse cukes around. This is about as simple a thing as  you can do with them, bar picking them up and eating them, but Mr. Ferdzy, who got rather an overdose of cucumbers in Turkey, ate this with enthusiasm after the first oh-no-not-more-cucumbers bite. As is usual, the amount of chile-garlic sauce you put on will depend on your taste, and that of the chile-garlic sauce.

4 servings
15 minutes prep time - plus 15 minutes rest time


Prepare the Cucumber:
1 long English type greenhouse cucumber
1 teaspoon salt

Wash the cucumber and peel about half the skin off of it in alternating strips. Cut it in half lengthwise, then in half again, into quarters. Cut the quarters into slices.

Put them in a strainer and sprinkle them with half the salt. Stir them, and sprinkle with the remaining salt. Set aside over a sink or bowl to drain while you make the dressing.

Make the Dressing:
1 tablespoon mild vegetable oil
1 teaspoon toasted sesame oil
1/8 to 1 teaspoon chile-garlic sauce; to taste
1 teaspoon sugar
2 tablespoons apple cider vinegar

Put the dressing ingredients into a small bowl - from which the salad can be served - and stir them until they are well blended.

Rinse the cucumbers, and drain them well. Stir them gently into the dressing. Let them sit in it for 15 or 20 minutes before stirring again, and serving.