by apartmentcooker
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A&M's Testing Notes:
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Expand1/2 cucumber, thinly sliced Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1/3 cup rice vinegar Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 teaspoon red curry paste Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 carrot, julienne Ask a question about this ingredient
1 red onion, thinly sliced Ask a question about this ingredient
1/4 cup cilantro, roughly chopped Ask a question about this ingredient
In a colander, toss the cucumber slices with the salt. Let sit for 15-20 minutes. Squeeze the cucumebers gently to remove excess liquid.
Ask a question about this stepIn a large bowl, combine the vinegar, sugar, soy sauce, curry paste, and garlic. Add the cucumbers, carrots, and onions and toss to combine.
Ask a question about this stepRefrigerate the mixture, and let sit, tossing occasionally for at least 2 hours and up to 2-3 days. The mixture will keep refrigerated for up to 5 days - the flavor will continue to intensify as it sits. When ready to eat, add the cilantro and toss to combine.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Sounds really interesting. I love spicy things, so I'll need to try this - thanks for posting!