1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 hot red chile, minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers, seeded and cut crosswise into 1/4-inch slices (cut cucumber in half the long way, and scrap out seeds down the middle with a spoon)
4 scallions, white and light green parts, sliced thin
1/4 cup packed fresh basil leaves, chopped
Table salt and ground black pepper
Directions: 1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.
Category Archives: Cucumber
1 pint plain Yogurt, drain off liquid
2 cloves garlic, diced (or 1 TBS diced garlic scapes – if you still have them)
1/2 cucumber, seeded and chopped into little cubes
1 TBS fresh dill, finely chopped
Juice from lemon
Salt and Pepper to taste
Directions: Add all ingredients into a bowl, mix and chill for at least 30 minutes prior to serving.
The original recipe is used as a topping for falafel or gyros. I like to use it as a dip for veggies, a topping for chicken or fish, and as a thick salad dressing.