Crunchy Chinese Cucumber Salad
eri
09:01
< 4 hours
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Asian
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Chinese
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Equipment
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For 1 or 2
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Low calorie
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Low carb
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Low cholesterol
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Low in...
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Low protein
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Low sat. fat
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Number of servings
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Salads
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Side dishes
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Stove top
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Time to make
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Vegan
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Vegetables
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Vegetarian
Edit
Crunchy Chinese Cucumber Salad
Time: 2 hrs 40 mins
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
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.