Chinese Cucumber Salad
User Reviews
4.3
9 reviews
Good
Chinese Cucumber Salad
Report
Restaurant style crunchy, refreshing cucumbers dressed in an unmistakably Chinese dressing of sesame, soy and rice vinegar. An essential accompaniment to any Chinese spread.
Share:
Ingredients
- 1 cucumber (large English/hothouse cucumber)
- 1 tsp salt
- 1 tsp sugar
For the dressing
- ½ tsp salt
- ½ tsp sugar
- 1½ tbsp rice vinegar or Chinkiang vinegar (black)
- 1 tbsp sesame oil
- 2 tsp soy sauce (light)
- 1 tbsp peanut oil
- 2 garlic cloves (minced)
- ½ tsp ginger (minced)
- sesame seeds (for garnish)
Instructions
- Cut cucumber in half, and using a teaspoon, scrape out the seeds and discard. Cut the cucumber in half lengthways and then cut into 1-inch pieces.
- Toss the cucumber pieces into a sieve over a bowl and then sprinkle over the salt & sugar. Mix a little and then leave for 20 minutes to let the moisture seep out.
Making the dressing
- Whisk together the salt, sugar, rice vinegar, sesame oil, soy sauce, peanut oil, minced garlic and minced ginger. Set aside.
- After 20 minutes, tumble the cucumber onto a clean tea towel. Gather up and squeeze out the excess moisture, be firm but don’t utterly destroy the cucumber inside!
- Tip the cucumber back into a bowl and pour over the dressing. Toss gently then decant to a serving platter. You can chill the cucumber salad up to 6 hours – it’s best served cold! Just before you serve, sprinkle with toasted sesame seeds.
Notes
- Remove the cucumber seeds to achieve a firmer, less watery salad. Even English cucumbers, which are naturally less watery, benefit from removing some seeds using a teaspoon.
- Add a kick of spice. Just before serving, drizzle some chili oil for a delightful combination of heat and freshness in every bite.
- Experiment with black vinegar (Chinkiang vinegar) for a richer, more intense sourness. It can bring a delightful depth to the dressing.
- Toast sesame seeds at home for maximum flavor. Dry toasting sesame seeds at home enhances their flavor significantly. While pre-toasted seeds are available, they often lack the fullness of flavor. Experience the wonderful difference of toasting at home yourself.
- Serving: This dish pairs well with a variety of dishes. It complements perfectly with my tasty recipe for Chilli Oil Dumplings or spicy Xinjiang Lamb Skewers. Further suggestions are provided below...
- Storage: Refrigerate the salad once prepared as it is most enjoyable when served cold. I typically make mine up to 5 hours ahead, and any leftovers are stored tightly covered in the fridge for up to 4 days. Cucumber does not freeze well, so I strongly advise against freezing it.
Nutrition Information
Show Details
Calories
81kcal
(4%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1042mg
(43%)
Potassium
102mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
54IU
(1%)
Vitamin C
3mg
(3%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1042mg | 43% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
Other Recipes
You'll Also Love
