GARLIC-GINGER CUCUMBERS

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Garlic-Ginger Cucumbers image

Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame seeds and spicy chili oil.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Number Of Ingredients 9

1 pound baby cucumbers
1/2 teaspoon sugar
Kosher salt
2 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 tablespoon safflower oil
1 tablespoon julienned fresh ginger
3 cloves garlic, smashed
Toasted sesame seeds and hot chili oil, for serving

Steps:

  • Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.
  • Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.

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