Chinese Cucumber Salad
Well here’s something for the cucumber season and a great way to add a tantalizing side dish to your meal, best part it only takes 15mins!
Ingredients
- 1 large cucumber 350-500g
- 1/2 (x2) tsp salt 2 measures of salt for the dressing and the removal of excess liquids
- 4 cloves garlic minced
- 2 tbsp soy sauce light
- 2 tsp white vinegar rice wine vinegar or white vinegar
- 2 tsp black vinegar Chinese black vinegar
- 1 pinch white pepper ground
- 1 1/2 tsp sugar white, caster or brown
- 1/2 tsp sesame oil roasted
- 1 1/2 tbsp chilli oil homemade or storebought (use as much as you wish)
- 1 tsp sesame seeds roasted - for garnish (optional)
- pinch ground white pepper (optional)
Instructions
- Deseed and half the cucumber lengthwise. Smack the cucumber on the skin side to create crevices in the cucumber, cut into bite sized pieces. Salt the cucumber and allow to sit for at least 10min, place in a clean tea towel and squeeze out the excess liquid. This part is optional, you can just shake off the excess water from the cucumber.
- Mix the seasonings in a bowl and pour over cucumber. Garnish with coriander and toasted sesame seeds, optional.
- This recipe is very versatile and adaptable —you can swap cucumbers for blanched green beans, steamed broccoli, cooked broad beans etc. The star of the dish is the flavorful seasoning that brings everything together.
Notes
Recipe summary: Clean and cut the cucumber. Smash, salt, and let it sit to release the liquid. Toss with seasoning and garnish as you like. Ready in 15 minutes.