I've had this recipe in my pile of "to try" recipes since 2007 (August 29, 2007 to be exact). Every time I went to clean out my folder, I would almost throw this recipe away because well, it'd been so long and I still hadn't made it.
I think the problem is that it needs 10 minutes to 1 hour to marinate. I was worried that longer might make the cucumbers mushy, and well, my vegetable dish of a meal never requires marinating time, so I just couldn't wrap my mind around how to do that, which in retrospect makes me look pretty rigid in my dinner-making routine (totally true).
Anyway, I'm so glad I did get around to making this this summer. The sesame oil adds a nuttiness not usually found in a cucumber salad, and the cucumbers don't get mushy and are perfectly delightful for lunch the next day if they make it that long.
Spice Asian Cucumber Salad
1/2 cup rice vinegar
2 T fresh lime juice
2 T minced fresh ginger
1 hot red child (minced 1 1/2 T) we left this out
1 T toasted sesame oil mine wasn't toasted
3 cucumbers, peeled seeded and cut crosswise into 1/4 inch slices I used an hothouse English cucumber to cut out those steps
4 scallions, white and light green parts, sliced thin
1/4 c packed fresh basil leaves, chopped
Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5-6 minutes. Transfer to medium bowl and cool to room temperature.
Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve