Chilled Asian Cucumbers

This is a delightful little side dish, and perfect for the summer since it involves no stove and no oven. My cousin Luke and his wife Kelsey made this for our family vacation last year, and with a few alterations here it is:


2 cucumbers, peeled, seeded and chopped

2 cloves garlic, crushed

3 TBS white wine vinegar

2 TBS white sugar

1 TBS water

2 tsp soy sauce

Pinch red pepper flakes

Peel your cucumbers and cut them in half lengthwise. Then, grab a spoon and scrape the seeds out of the middle.

Chop into little half-moons.

Heat vinegar and sugar in the microwave for 30 seconds. Stir to make sure sugar is dissolved. Mix all ingredients in a bowl, and refrigerate for 30 minutes before serving. If you want a little more zing, just add some more vinegar and sugar.

The main advantage to making this little dish is this:

You can spell your name with the cucumbers.*

*This is in no way an endorsement of playing with food at the dinner table, as that is an immature activity which is way, way beneath me.

Click here for printer-friendly version: Chilled Asian Cucumbers

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2 Responses to Chilled Asian Cucumbers

  1. Alex says:

    I’m going to make Baba Gonoush this week, and if I zero in the recipe, I will pass it along. My only concern is finding tahini in Texas. The only place I could find it in LP was at a secret arabic grocery store, and we don’t have those here.

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