How to Make South East Asian Ginger Cucumber Salad Asian Cooking Recipe Cuisine

Recipe Makes for 4 Servings:

½ cup rice or white vinegar

One 1-inch piece fresh ginger, peeled and minced or grated

3 tablespoons sugar

1 teaspoon salt

2 large cucumbers, peeled, halved, seeded and sliced

3 tablespoons corn, grapeseed, or other neutral oil

1 onion, sliced

½ teaspoon ground turmeric

2 tablespoons toasted sesame seeds

Directions:

Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers. Let stand for at least 1 hour (if it's a warm day, and you're going to marinate for more than an hour, refrigerate). Drain off the excess liquid.

Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric. Cook until softened, about 5 minutes. 

Stir this mixture into the cucumbers, garnish with the sesame seeds, and serve.