Crunchy Chinese Cucumber Salad

tigerduck's Note:

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.

• Total Time: 2 hrs 40 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 25 mins

Ingredients:

Servings: 2

Dressing

• 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

Cucumber

• 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.

Reviews

[jrusk]

This was very different than any cucumber salad I've had and I loved it! I used a jalapeno (sliced seeds and all) because I always have them on hand. I also used splenda in place of regular sugar. I really enjoyed this...so crunchy and delicious. I thought there were going to be leftovers for me today but db ate them all. I did put the leftover dressing back in the fridge so I can just drizzle it over a salad today. I will make this again.

[out of here]

I loved your combination of cucumbers,with all the spicy ingredients.I made this with Shapeweavers Asian Pork and noodle bowl.Went very well together.Thank -you for a nice way to eat cucumbers.Thanks!Rose of Sharon

[pattikay in L.A.]

Yummy cucumbers! I didn't have any chili peppers, so I used crushed red pepper flakes. I also topped it off with crushed peanuts. It was a big hit. Thanks for posting!