We’re loving all the gorgeous green inspiration in the Salad as a Meal cookbook, and are cooking hard to eat through as many recipes as we can before we actually have to send the book to the winner of our Birthday Giftaway.
These Cucumber Ribbons are actually one-third of a bigger recipe in the Fish section of the book. The recipe is for Braised Salmon with Cucumber Ribbons, Herb Salad and Ginger Dressing, but we picked out just the cucumber part because that’s what we happened to already have on hand.
But the most important part isn’t the cucumber; it’s actually the vinaigrette, which is heavily scented with finely minced lemongrass and grated ginger. The recipe is just about enough to dress the cucumber and some herbs for four people, but we’re thinking that you should double, even triple it, keep it in the fridge, and put it on everything for a week.
That is, if you don’t already have a pint of Green Goddess in your fridge.
Cucumber Ribbons with Lemongrass Ginger Vinaigrette
from Salad as a Meal by Patricia Wells
for the Ginger Dressing
1 lemongrass stalk
¼ cup extra virgin olive oil
2 tablespoons Japanese brown rice vinegar (we actually used mirin)
1 teaspoon sugar
1 tablespoon finely grated fresh ginger
1 tablespoon tamari or soy sauce
for the Cucumber Ribbons
1 large European or hothouse cucumber
Prepare the Lemongrass Ginger Dressing
Trim the ends of the lemongrass, remove and discard the outer layers, and mince the pale heart. Place the minced lemongrass in a small jar, add oil, vinegar, sugar, ginger and tamari. Cover and shake to blend. Taste for seasoning.
Prepare the Cucumber Ribbons
Peel the cucumber, and use a vegetable peeler or mandoline to slice it lengthwise into thin ribbons. Place the ribbons in a small bowl and drizzle geenrously with the ginger dressing (the complete recipe reserves some dressing for an accompanying herb salad).
Toss to evenly coat the cucumbers with dressing.