Name: Cucumber-Ginger Salad
Total time: 1 h 15 min
Ingredients: 1 (1-inch) piece ginger , peeled; 1 (12- to 16-ounce) English cucumber , halved lengthwise and sliced thin crosswise; 1/4 cup cider vinegar; 3 tablespoons packed brown sugar; 3 tablespoons soy sauce; 2 tablespoons extra-virgin olive oil; 1 tablespoon toasted sesame oil; 2 teaspoons table salt; 1/2 teaspoon red pepper flakes

Why This Recipe Works

In the test kitchen, we know that once cucumbers are mixed with a salty dressing, they give up a bit of liquid that dilutes the dressing. To make this a simple toss-together affair, we made the dressing potent enough that a little dilution from the cucumber liquid made it perfect. After tasting various vinegars and citrus juices, we landed on fruity cider vinegar whisked together with plenty of brown sugar, soy sauce, and a mix of extra-virgin olive oil and toasted sesame oil. Cutting the ginger into matchsticks added a juicy textural element with big pops of spicy, warm ginger flavor. A good dose of red pepper flakes brought another dimension of heat and interest.

Before You Begin

This salad is best served as an assertive side dish to fish or chicken, but it is equally good as a garnish for a bowl of noodles or as a condiment on a sandwich. This recipe can easily be doubled. The salad can be refrigerated for up to three days.

Instructions

Slice ginger crosswise into thin coins. Stack coins 4 high and slice into thin matchsticks.

Toss cucumber, vinegar, sugar, soy sauce, olive oil, sesame oil, salt, pepper flakes, and ginger in bowl until thoroughly combined. Let sit for 1 hour for flavors to meld, stirring occasionally. Serve using slotted spoon. (Salad can be strained from dressing before serving, if desired, but is best stored in dressing.)