Now That's a Spicy Cucumber!

When it gets hot and muggy, which is exactly what it's been lately, I like to make foods that require no heat. Enter this spicy Asian cucumber salad. It's delicious. It's pretty. It's healthy. What's not to love?

You thought that was rhetorical, but I have an answer for you: the sogginess is what's not to love. If you don't eat this right after it's finished chilling, you'll find the cucumbers wilted and swimming in watery dressing. So if you're not planning on serving (and finishing) right away, I'd think about salting and squeezing out the cucumbers before you put together the salad.


Spicy Asian Cucumber Salad (from Cook's Country)

• 1/2 c. rice vinegar
• 2 T sugar
• 2 T fresh lime juice
• 2 T fresh ginger, minced
• 1 1/2 T red chile, minced (about one large chile)
• 1 T toasted sesame oil
• 3 cucumbers, peeled, seeded and cut crosswise into 1/4-in. pieces
• 4 scallions, white and light green parts, sliced thin
• 1/4 c. loosely packed fresh basil leaves, chopped
• Salt and pepper.

Bring the vinegar and sugar to a boil over medium-high heat. Reduce heat to medium-low, then simmer until mixture is reduced by half (the recipe says this takes about 5 or 6 minutes, but I find it takes longer than that). Transfer to a medium box and allow to cool.

Whisk into the mixture the lime juice, ginger, chile and sesame oil. Toss in the cucumbers, scallions and basil. Season with salt and pepper. Chill for 10 minutes or up to 1 hour. Serve.


The food: Spicy Asian cucumber salad
The verdict: Mouth-puckering veggie goodness