Ginger Cucumber Salad

1. 1

   Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers.

2. 2

   Let stand for at least 1 hour (if its a warm day, and youre going to marinate for more than an hour, refrigerate).

3. 3

   Drain off the excess liquid.

4. 4

   Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric.

5. 5

   Cook until softened, about 5 minutes.

6. 6

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

7. 7

   In step 2, add 2 stemmed and minced small green chiles, preferably Thai, and 10 whole peppercorns to the skillet with the onion.

8. 8

   The peppercorns will become fragrant and brown slightly.

9. 9

   You do not need to remove them from the panthey are deliciousbut your guests should be forewarned.

10. 10

    In step 2, press the water from an 8-ounce block of firm tofu (see page 491).

11. 11

    Brown it on both sides in the oil in a nonstick skillet, then remove and cook the onion.

12. 12

    Cut the tofu into 1/2-inch strips and add to the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.