Chinese Cucumber Salad
Refreshingly delightful cucumber salad packed with Umami.
- 400 g Japanese cucumbers
- 1 teaspoon Sea salt
For the dressing
- 1.5 tablespoon rice vinegar
- 3 teaspoon light soy sauce
- 2 teaspoon sesame oil
- 2 teaspoon Palm sugar Or use any dark brown sugar
- 4 cloves garlic grated
- 1 teaspoon Toasted white sesame seeds
- 3 tablespoon finely chopped coriander leaves
- 1 teaspoon toasted white sesame seeds
- 2 teaspoon Chili oil
Prep the cucumbers
Wash and pat dry the cucumbers.
Core them using a vegetable corer and scoop out all the seeds.
Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them.
Cut them into thick diagonals using a knife.
Place all the smashed cucumbers in a bowl and add some salt.
Toss well and transfer to a colander.
Keep the colander over a bowl and let it rest for 1 hour.
This will draw out all the water from the cucumbers.
After an hour, discard the water collected.
Refrigerate the cukes during this salting process
Wash the cucumbers under running water. This will wash away all the excess salt.
Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl.
Add 1 teaspoon toasted white sesame seeds to this and mix well.
Putting the salad together
Place the cucumbers in a wide bowl.
Pour the dressing over it.
Add finely chopped cilantro and remaining toasted sesame seeds.
Drizzle the chili oil and combine gently.
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