Chinese Cucumber Salad
From bakerme 9 years ago
Ingredients
- 1 medium-large cucumber (not humongous) shopping list
- 1 T. sugar shopping list
- 1 T. rice vinegar (NOT the seasoned kind) shopping list
- 1/4 tsp minced garlic shopping list
- 1-2 drops unseasoned toasted sesame seed oil (NO MORE or the sauce will be too oily) shopping list
- dash of red pepper flakes (optional) shopping list
How to make it
- Peel the cucumber and cut it in half lengthwise. Use a sharp spoon, such as a grapefruit spoon, to scoop out the seeds and pulp and discard them. The cucumber should be as "clean" as possible. Place halves cut side down on a cutting board and, holding your knife at a slight angle, cut them into diagonal slices between 1/8 - 3/8 inch thick (you don't want them paper thin, but you also don't want them too thick, either). In a medium bowl, combine sugar, rice vinegar, minced garlic, oil, and red pepper, if using, stirring well to dissolve the sugar. Add cucumbers and gently stir to combine. Cover and refrigerate several hours or overnight, stirring occasionally the first few hours to help the cucumbers soften. Stir before serving and serve with a slotted spoon. You just want the cucumbers, not the juice.
- Note: I either make this first thing in the morning to serve that night, or the night before. The cucumbers will be stiff at first, but will soften the longer they sit in the juice (they should still be slightly crunchy when serving). Make more servings by increasing the ingredient amounts listed above.
The Rating
Reviewed by 1 people-
Delicious!! What more is there to say. A perfect and enjoyable side that's light and refreshing. Thanks for sharing Bakerme!
LindaLMT
in Florida loved it
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