Ok, yeah, so I don't have kids at home that suck my time and energy. But I do have two jobs and that never-ending pile of papers to grade (the curse of an English teacher). Still, I find time to make real food...even if it is 10:30 at night.
And, that's what I did Thursday night. Even though I bought all the ingredients to make a cucumber salad for a faculty picnic on Friday, I forgot to get the recipe started earlier that evening. At 10:30 (after baking four dozen cookies to share with my students), I remembered and stayed up until midnight to finish it (because you have to let the salted cucumbers sit for an hour to draw out of the moisture before adding the marinade). But, I'm glad I did because it brings me so much joy (it's cheesy but true!) to see people enjoying the food I made.
I liked this cucumber salad a lot, so much in fact that I am thinking of adding it to the menu for my upcoming sushi class.
Spicy Cucumber Salad
slightly adapted from Eat Real Butter3 English cucumbers
1/2 teaspoon Kosher salt
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 tablespoon sugar
2 tablespoons soy sauce
1/2 tablespoon red curry paste *
* You can find this jarred product in the Asian foods aisle of the supermarket.
- Slice the cucumbers in half lengthwise & scoop the seeds and pulp out with a spoon. Slice the cucumbers into 1/4-inch pieces. Sprinkle the cucumber slices with the salt and toss to coat evenly. Cover and place in refrigerator for an hour, then drain the cucumbers. (Note: You only need to do this step if you are not serving the salad immediately. For example, if you are making it the night before, you need to salt & drain the cucumbers so that your finished salad isn't too watery.)
- Meanwhile, in a medium bowl, combine the rice vinegar, sesame oil, soy sauce & sugar. Stir in the curry paste and serve cold.