This ginger-scallion sauce uses jarred pickled ginger (gari) in place of fresh for a brighter spin on the good-on-everything staple. Usually served in a twisted heap alongside a platter of sushi, gari is meant to cleanse the palate between bites of fish and rice. It’s that same refreshing quality that works so well in this sauce, with the sweetness and acidity of the pickles mellowing the sharper bite of raw scallions. Salt the cucumbers ahead of time, but dress the salad just before eating for a well-seasoned salad that still has some crunch.
4 servings
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Gently smash 5 mini seedless, Persian, or other small cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 1″ pieces and place in a medium bowl. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let sit at least 5 minutes and up to 1 hour.
Mix 6 scallions, thinly sliced, one 6.7-oz. jar pickled sushi ginger, drained, coarsely chopped, ¼ cup vegetable oil, 3 Tbsp. sherry vinegar or red wine vinegar, 3 Tbsp. soy sauce, and remaining 2 tsp. Diamond Crystal and 1¼ tsp. Morton kosher salt in a small bowl to combine.
Squeeze cucumbers thoroughly and drain off excess liquid. Pour pickled ginger–scallion sauce over and toss to coat. Transfer salad to a platter and top with ½ bunch cilantro leaves with tender stems only, coarsely chopped.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
