Spicy cucumber salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 183) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Alaskan salmon; Chinese-style steamed black sea bass; Clams in black bean sauce; Spicy, supercrunchy fried chicken; Hunan beef with cumin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on August 06, 2019

    Amazing and addictive - umami bomb. Easy to make. Great use for summer cucumbers.

  • Delys77 on October 19, 2011

    For me this salad isn't a winner. The bruising of the cucumber makes for a slightly unappealing texture and the colour that the soy and sesame produce is unappealing. I also found the sesame over powering.

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