- 10 Persian cucumbers (about 1¼ to 1½ pounds [567 to 680g])
- ½ teaspoon Surya Salt
- 2 tablespoons rice wine vinegar
- Juice from ½ lemon (about 2 tablespoons)
- 1 tablespoon soy sauce
- 2 teaspoons minced ginger
- ½ cup (25g) roughly chopped cilantro, leaves and tender stems
- 2 tablespoons finely chopped chives
- 2 tablespoons Padma Lakshmi’s Gunpowder Podi, plus more
Ingredients
Methods
- To prepare the cucumbers, slice each cucumber in half lengthwise, then cut each half into three spears and those spears in half crosswise (so you should end up with about twelve 3-inch batons per cucumber). Transfer the cut cucumbers to a colander or strainer set on top of a large bowl, toss with the salt, and let sit for 10 minutes.
- Meanwhile, make the dressing. Combine the rice wine vinegar, lemon juice, soy sauce, and ginger in a small bowl and whisk to combine. Set aside.
- Discard any liquid that’s accumulated in the bowl under the cucumbers, wipe out the bowl, and transfer the salted cucumbers to the bowl. Add the reserved dressing and gently toss to coat. Then, add the cilantro and chives, tossing again to incorporate.
- Right before serving, sprinkle in the gunpowder podi and toss to combine (this will preserve the crunch and texture of the podi). Taste and season with salt and/or more gunpowder podi, if necessary. Transfer to a serving platter and enjoy immediately. (If you have any leftovers, refrigerate and toss with a little extra podi right before serving.)
