1. Infinitely expandable
2. Infinitely flexible
3. Really really easy
4. Even works with semi-tired winter cucumbers
5. And — a bonus! An opportunity to practice or show off your insanely excellent knife skills
This was inspired by a recipe from David Rosengarten’s food newsletter, a cucumber salad that my friends Marc and Elyana Tarlow first made for me in the early 1980s from Annemarie Huste’s Annemarie’s Cooking School Cookbook, and the fact that I’m always looking for new ways to practice my knife skills. With a sharp knife and a spoon, this recipe is a snap.
¼ cup Red Pepper (or other flavor) Rice Wine Vinegar
2 tablespoons sugar
¼ tsp red pepper flakes
1 tablespoon (or more) toasted sesame seeds (optional, but gives a nice crunch)
1 small carrot from which to make 2 T carrot brunoise* — teeny, tiny carrot cubes (optional, but looks great)
Cut two or three very thin planks of raw carrot. Cut the thin planks into tiny matchsticks. Cut the matchsticks into teeny, tiny cubes – 3mm or less for correct brunoise.
6. Safe for travel and fun! Because it has no mayo, this is a great salad for picnics and outdoor events.