Heidi Swanson's Cucumber Salad

Heidi Swanson's Cucumber Salad

Ever-so-slightly adapted from Near and Far

Ingredients

1 large cucumber (12 oz / 340g), seeded and thinly sliced
1 small red onion, thinly sliced
3 radishes, thinly sliced
1 cup (1.5 oz / 45g) chopped kale
12 oz extra-firm tofu, cut into 1/2-inch cubes
3 stalks lemongrass, tender center only, minced
1/4 cup (60ml) brown rice vinegar
1/4 cup (60ml) freshly squeezed lemon juice
3 tablespoons honey (or brown sugar)
1 teaspoon fine-grain sea salt
1/2 teaspoon red pepper flakes, plus more to serve
1/2 cup (70g) toasted pepitas (pumpkin seeds)
1 lime, cut into wedges
1 package soba noodles, to serve (optional)

Instructions

Place the cucumbers, onion, radishes, kale and tofu in a large mixing bowl.

In a small saucepan over medium heat, combine the lemongrass, vinegar, lemon juice, honey, and salt and simmer for a couple of minutes — long enough for the honey to dissolve fully. Remove from the heat and whisk in the red pepper flakes. Let cool for 5 minutes and pour over the cucumber mixture. Toss gently but thoroughly and let sit for at least 15 minutes. Toss again and adjust the salt and red pepper to taste.

If you’re serving this salad with soba noodles, cook them according to the instructions on the package. Drain off any residual liquid from the cucumber mixture into a small bowl. If serving with the noodles or with grains, ┬átoss them with this liquid. Top with pumpkin seeds and a good squeeze of lime. Serve the remaining lime wedges at the table.