This recipe is for a Warm Chinese-Style Garlic Cucumber Salad, which involves briefly cooking the dressing ingredients to create a fragrant, savory, slightly warm sauce that lightly wilts the cucumbers.

• Prep time: 10 minutes

• Cook time: 5 minutes

• Servings: 4

Ingredients

• 2 large English cucumbers (or 4 Persian/mini cucumbers), halved lengthwise, seeds scooped out if large, and cut into bite-sized chunks

• 1 tbsp neutral oil (vegetable, canola, or avocado oil)

• 4 cloves garlic, minced

• 1 tsp fresh ginger, minced

• 1 green onion, thinly sliced (reserve some green tops for garnish)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or Chinese black vinegar if available)

• 1 tsp sesame oil

• ½ tsp sugar

• Optional: Pinch of red pepper flakes or a drizzle of chili oil for heat

Instructions

1. Prepare Cucumbers: Cut the cucumbers into uniform chunks and place them in a heat-proof medium bowl.

2. Make the Warm Dressing: In a small saucepan or skillet, heat the neutral oil over medium heat. Add the minced garlic, minced ginger, and the white part of the green onion slices (and red pepper flakes, if using). Cook, stirring constantly, for about 30-45 seconds until the aromatics are very fragrant, being careful not to burn the garlic.

3. Combine Dressing Liquids: Remove the pan from the heat. Carefully whisk in the soy sauce, rice vinegar, sesame oil, and sugar until the sugar is dissolved.

4. Combine and Serve: Immediately pour the warm dressing mixture over the prepared cucumber chunks in the bowl. Toss gently to coat all the cucumbers evenly. The warmth of the oil and dressing will slightly soften the cucumbers and help them absorb the flavor instantly.

5. Garnish: Garnish with the reserved green onion tops and serve immediately as a warm side dish.