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Taco Topping

Cucumber Dragon Relish

PREP: 12min
Crisp cucumber ribbons in a tangy, garlicky rice vinegar dressing with chili flakes and sesame. The cooling crunch makes it a natural offset for spicy or fatty bases.Back to Taco Topping Recipes
Cucumber Dragon Relish

Chef's Notes

English cucumbers (the long ones wrapped in plastic) are the right choice here because they're virtually seedless and have thinner skin than regular slicing cucumbers. You can skip peeling entirely if you want. Persian cucumbers also work beautifully. For the ribbons, run a vegetable peeler down the length of the cucumber, rotating as you go, and stop when you hit the seedy core. If your peeler isn't cooperating, a mandoline on a thin setting creates beautiful uniform ribbons, though it also creates opportunities for finger injury — proceed with focus. Salt the ribbons lightly, let them drain in a colander for 10-15 minutes, then pat dry. Cucumbers are mostly water and will dilute your dressing if you skip this. Rice vinegar is milder and sweeter than distilled white vinegar; find it in the Asian aisle. The toasted sesame oil should smell like an Asian restaurant in the best way — if yours smells like nothing, it's either light sesame oil or has gone rancid. This relish is best within a few hours of making, when the cucumbers are still crisp. It's called dragon relish because, well, look at it. The name earns out.

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