Quick Cucumber Salad with Asian Dressing
This salad is a common way to prepare cucumbers in Chinese cuisine. It’s got a lot of raw garlic (Beijingers are especially fond of strong garlic flavors) and soy. Serve as a salad or a side dish.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium to large cucumbers
- 1/4 teaspoon salt
- ¼ teaspoon sugar
- 1/8 teaspoon ground white pepper
- 2 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1-2 cloves garlic ((minced))
- ½ teaspoon olive oil
- 1 teaspoon cilantro ((chopped))
- 1 teaspoon sesame seeds ((toasted, optional))
Instructions
- 1
Peel or scrub the cucumbers (whichever you prefer) and cut them into 2 to 3 inch sticks. Put them into a large mixing bowl.
- 2
Stir the rest of the ingredients (except the sesame seeds) in a small bowl to make the dressing.
- 3
Drain any water that may have seeped out of the cucumbers and toss in the dressing. Once the cucumbers are coated, garnish with sesame seeds (if using) and serve immediately.
- 4
When I made this today it was about 97 degrees outside, and I chilled the cucumbers for about 15 minutes in the fridge before tossing them together. I served the salad with a mildly sweet plum wine we bought while in Chengdu. The dish is light, cooling, and tasty!