“hunger is the best pickle.”
some people crave chocolate. some people crave pizza. some people crave a burger.
i crave pickles. all the time. i want one right now. i think pickles are scared of me i love them so much.
that said, this salad does not have pickles in it. but it’s the closest i can get to satisfying my craving when cooking for others while not just slapping a jar on the table, which i may or may not have done in the past. each bite is sweet and sour and spicy and crisp. just like a good pickle. it’s great for all types of meals, and is especially versatile in flavor profile, just by switching the type of vinegar you use and substituting a few spices.
two cucumbers, thinly sliced
one small carrot, thinly sliced or shredded
one jalapeño, thinly sliced
one clove of garlic, roughly chopped
a piece of ginger about the size of your thumb,peeled and finely diced.
three tbs. olive or other oil
two tbs. rice wine, red wine, sherry, or apple cider vinegar
juice of half a lemon
one tsp. of sugar
pinch of red pepper flakes, dill, oregano, or any other herbs and spices that tickle you
salt and pepper to taste
tip: peeling your ginger with a spoon is the best! very easy, and very little waste.
method: slice your cucumbers first, sprinkle a bit of salt on them and put them in a colander with a bowl underneath to drain. the salt will draw out moisture from the cucumbers, making them absorb more flavor and less likely to water down the salad later. after that, gather and chop the rest of your ingredients (minus the carrots) and whisk together in a bowl. dip one of the cucumbers in it and taste your dressing. if it’s too sour, add a bit of sugar or an extra dash of oil. too sweet, add a dash of hot sauce or a bit more citrus. making your own dressing is a great way to make a dish satisfying and unique to your tastes. toss in the drained cucumbers and carrots and let marinate in the refrigerator for at least half an hour or up to two. serve with any meal as a fresh and palate cleansing accompaniment. serves 4.