If the weather by you is anything like New York right now, it's hot. It's there's-no-way-I'm-turning-the-oven-on hot. At times like these, we turn to recipes that require only the bare minimum of cooking—and, moreover, are served cold. We don't want to sweat over a meal these days—we want it to be so close to effortless that we can pretend we didn't make it at all but instead had it served to us on a quiet little stretch of private beach.
To draw out their moisture, the cucumbers are massaged with salt, sugar, and gochugaru before being drained and squeezed. Then, we toss them with sesame oil, rice wine vinegar, fish sauce, and garlic. Complete with crunch, succulence, and acidity, it’s a revamped version of pickled cukes that works as both a side or a snack.We guarantee that a dish made up of pantry staples won’t disappoint in flavor or quality. Case in point: this creamy white bean and tuna salad.
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