Mustard Oil-Dressed Cucumber Salad Recipe

[Photographs: Vicky Wasik]

One of the simplest ways to explain this salad is a plate of chemesthesis, a phenomenon brought on by chemical compounds stimulating sensory receptors that detect ache and irritation, a sensation that must be acquainted to anybody who’s eaten horseradish or wasabi.

The fiery nature of the mustard oil with pink pepper flakes towards the backdrop of the cool cucumbers supplies a singular sensory distinction, and it is the right complement to any variety of meals, whether or not you are grilling some steak within the yard or sitting all the way down to a South Asian feast. It is a notably good accompaniment to rice, seafood, and greens, nevertheless it has its place on a meat-heavy desk, since we have discovered it cuts via heavier meals fairly properly.

Make sure to season the cucumbers with salt simply earlier than they’re able to serve; in any other case, they will launch a variety of water because the salad sits, which is able to dilute the dressing.

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