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    You are in: Home / Recipes / Garlic Cucumber Salad Recipe
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    Garlic Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    12 mins

    0 mins

    Rachel Pardoe's Note:

    Also known as 'Suan yi huang gua', literally 'Garlic Cucumber'. I lived in China for over a year and picked up this simple and tasty salad! It traditionally calls for dark vinegar, but I prefer it with white.

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    Units: US | Metric


    1. 1
      Lay cucumber on a cutting board and place the flat side of a large knife on top. Proceed to hammer on the knife, smashing the cucumber. Continue this along the whole cucumber. This process allows for better flavour absorption.
    2. 2
      Chop cucumber coarsely into half-inch pieces and place in a coupe-shaped bowl (so sauce will cover all pieces and not just the bottom ones) .
    3. 3
      Add pressed garlic, soy sauce, vinegar, chicken broth, sesame oil and sugar and stir until mixed. Let stand 5 minutes. Voila! A masterpiece!

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    Ratings & Reviews:

    • on April 10, 2010


      Very tasty! You only get the slightest hint of the chicken broth, although I'm sure the recipe would suffer if you substituted something else. I served it with "Szechuan Noodles with Pork" and it made a lovely contrast to the peanut-butter, gingery taste of that dish.

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    Nutritional Facts for Garlic Cucumber Salad

    Serving Size: 1 (154 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 114.9
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 1124.2 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.9 g
    Sugars 5.1 g
    Protein 3.7 g

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