Crunchy. Pow Pow! Is the sound this quick and fresh salad will make in your mouth. While it sounds and tastes decidedly Asian, I actually came across this simple quick pickle (quickle?) salad idea in my Scots Cooking By Sue Lawrence book, tucked underneath with a roast beef recipe. This recipe is one of those invites additions and modifications, while still being true to self: Try jicama, carrots, mint, basil, onions, mango, apple, yogurt/sour cream, cumin, Dijon mustard, bell peppers, aioli, radishes, sesame oil etc. This list could go one as it seems appear in many cultures (Japanese, Slovakian, Indian, Greek) – the devil is in the details. Please share your favorite versions.
- 1 ½ to 2 cups grated English cucumbers (about 1 full size or 4-5 mini cucs)
- 1 /4 cup rice wine or white wine vinegar
- 1 T granulated sugar
- ½ tsp salt
- 1-2 tsp grated ginger, about 2 inch piece of fresh, peeled
- Grate the cucumber, no need to peel. If using regular, not English cucumber, I recommend you peel part of the skin (leave some for color) as it is tougher and you might need to halve and scoop out some seeds or just slice in rounds really thin.
- Grate the peeled ginger and mix together all ingredients in a bowl at let it sit about an hour, if you can make it that long, to overnight. Serve chilled.
Servings vary – I ate a whole cup! But you could certainly do smaller portions.
So, why is this recipe in Scots Cooking? Reportedly it is inspired by a journal entry by B. Faujas de Saint-Fond’s journal. Don’t recall him from high school history? Me neither. His journal was titled A Journey through England and Scotland to the Hebrides in 1784. He was an early food blogger and wrote of his dinner in Torloisk, Mull, which consisted of black pudding, mutton, woodcock and roast beef, with you guessed it, ‘cucumbers and ginger pickled in vinegar’. You too could stay at Torloisk Mull and I bet the cook would recreate Saint Fond’s dinner – I might just add it my travel list.
Other recipes from Scots Cooking: