Ginger Cucumber Salad

• 1/2 cup rice or white vinegar
• One 1-inch piece fresh ginger, peeled and minced or grated
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 large cucumbers, peeled, halved, seeded (page 169), and sliced
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 onion, sliced
• 1/2 teaspoon ground turmeric
• 2 tablespoons toasted sesame seeds (page 596)

1. Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers.
2. Let stand for at least 1 hour (if its a warm day, and youre going to marinate for more than an hour, refrigerate).
3. Drain off the excess liquid.
4. Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric.
5. Cook until softened, about 5 minutes.
6. Stir this mixture into the cucumbers, garnish with the sesame seeds, and serve.
7. In step 2, add 2 stemmed and minced small green chiles, preferably Thai, and 10 whole peppercorns to the skillet with the onion.
8. The peppercorns will become fragrant and brown slightly.
9. You do not need to remove them from the panthey are deliciousbut your guests should be forewarned.
10. In step 2, press the water from an 8-ounce block of firm tofu (see page 491).
11. Brown it on both sides in the oil in a nonstick skillet, then remove and cook the onion.
12. Cut the tofu into 1/2-inch strips and add to the salad.

rice, ginger, sugar, salt, cucumbers, corn, onion, ground turmeric, sesame seeds

Taken from www.epicurious.com/recipes/food/views/ginger-cucumber-salad-386001 (may not work)