Crunchy Chinese Cucumber Salad |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal. Cooking time includes leaving the cucumbers in salted water for 20 minutes and standing time (to develop the flavour of the salad) of 2 hours. Ingredients:
1 teaspoon cooking oil |
1 big mild chili pepper, deseeded, sliced into rings (or a small hot chilli finely chopped) |
1 1/2 tablespoons sugar |
1/2 teaspoon grated fresh ginger |
1 tablespoon dark soy sauce |
2 tablespoons dark rice vinegar |
1 tablespoon white wine |
1/2 tablespoon sesame oil |
1 garlic clove, finely chopped |
1/2 tablespoon toasted sesame seeds |
1 cucumber (ca 350g/12ounces, unpeeled) |
150 ml hot water |
1/2 tablespoon salt |
Directions:
1. Preparation of cucumber:.
2. Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
3. Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
4. Dressing:.
5. Heat oil in a medium skillet.
6. Add chilli and cook for 1-2 minutes.
7. Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
8. Add garlic and sesame. Cook for 1-2 minutes. Put aside.
9. Finish Salad:.
10. Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.
11. Serve as a starter or as a side dish to a chinese meal.
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