Recipe by CoolMonday
I put this recipe together from a lot of different sources after trying in vain to find one I really liked. It has a rather delicate flavor, but you can add a little stronger vinegar if you like. I did research to determine if there was a similar one but couldn't find one. My apologies if it is the same as another.
Top Review by Mrs.Jack
DELICIOUS-what a great salad at my Beijing dinner tonight! I mixed the dressing the night before (using hot garlic chili sauce instead of minced garlic and chili paste). Because I wanted to feed a crowd, I added baby spinach and cherry tomatoes. Fast, easy, and lots of flavor-and, everyone loved it! Thank you so much for a great recipe!!!
- 2 tablespoons soy sauce
- 1 tablespoon pickled ginger
- 1⁄2 teaspoon sesame oil
- 1 tablespoon rice wine vinegar (or white wine vinegar)
- 1⁄4 teaspoon chili paste (or hot sauce of your preference)
- 1 teaspoon sugar (white or brown)
- 1⁄2 teaspoon minced garlic
- 1 pinch salt and pepper
- 2 English cucumbers (or seedless or regular)
- 1⁄2 red onion
- 1 avocado
- 2 tablespoons sesame seeds or 2 tablespoons finely chopped peanuts
Directions See How It's Made
- For dressing, mix first 8 ingredients in a container and shake well.
- Refrigerate for a couple of hours to blend the flavors.
- Slice onion very thin and place in ice water for half hour.
- Dry onion with paper towels before using.
- Peel cucumbers and slice thin.
- Place in a bowl, pour on dressing and mix well.
- Peel and slice avocado.
- Arrange cucumbers (don't pour out the dressing), onion, and avocado individually on a plate (they can be mixed but I like the way they look individually).
- Drizzle the remaining dressing on the onion and avocado.
- Sprinkle with sesame seeds or peanuts.