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Nutrition Facts
Serving Size 1 (138g) Recipe makes 4 servings The following items or measurements are not included below: Chinese white rice vinegar 1 small red chilies
Calories 65
Calories from Fat 32		(49%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1334mg		55%
Potassium 223mg		6%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 0.8g	3%
	Sugars 4.7g
Protein 1.4g		2%
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The Gastronomic Gauchos Gluten Free Asia

diner524

Cold Cucumber Salad

Recipe #274131 | 35 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: mersaydees
Dec 27, 2007

This is it! And it's so easy! This is based on a recipe from Ken Hom's book, Quick & Easy Chinese Cooking. This salad transcends "Asian" — we double it and serve this at any summer time BBQ and also bring it to potlucks. This is always a hit. Best of all, my picky DH loves it! In Ken Hom's own words, "Here is a really quick and easy recipe in which you salt the cucumbers and sweat the moisture from them for 15 minutes. They acquire a cooked texture without cooking and make a charming first course. They can also serve as a picnic dish or as part of a summer salad."

SERVES 4 -6 (change servings and units)

Ingredients

1 lb cucumber
2 teaspoons salt

Sauce

1 tablespoon finely chopped shallot
2 teaspoons finely chopped garlic
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons Chinese white rice vinegar
2 teaspoons sugar
1 small fresh red chile, finely chopped
1 tablespoon toasted sesame oil
1/4 cup sweet red pepper, cut in strips and blanched (optional)

Directions

1
Peel cucumbers and slice in half lengthwise.
2
Using a teaspoon, carve out the bitter seeds and discard.
3
Cut the cucumbers into 3x1/2-inch slices. Place cucumber slices in a colander and sprinkle salt over them. Stir the cucumber slices in order to distribute the salt as evenly as possible. Allow to drain for 15 minutes while you make the sauce.
4
Whisk sauce ingredients together in small bowl.
5
Rinse the cucumber slices, drain, pat dry with paper towels, then mix with the sauce and allow to marinate 10 minutes.
6
Garnish with red pepper strips, if using.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables
Cuisine > Asian
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Mrs. Yousri

On Nov 6, 2009

This salad was amazing.. though it has very simple ingredients, my whole family loved it. I omitted the garlic and it was still delicious. Thanx for posting.

0 people found this review helpful

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From: mama smurf

On Apr 7, 2009

YUMMO! I used seedless cukes and left the skins on and per another review I cut the sugar to 1 teaspoon and the sesame oil to 1 1/2 teaspoons. Served with Coconut Curried Chicken #160840 by Asha . Made a wonderful dinner. Thank you!

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From: Chef Dudo

On Apr 7, 2008

The smell of garlic, chili, sesame oil. Wonderful! Used just a pinch of sugar as we do not like it too sweet. For the rest I made it just as stated. The recipe might have been for four servings, the two of us finished it off in one go....... Thanks for posting. Made for PAC Spring '08.

2 people found this review helpful

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From: Leggy Peggy

On Feb 11, 2008

Outstanding flavour and wonderful colour. I used seedless, unpeeled cucumbers from our garden, and only 1 teaspoon of sugar. Absolute perfection. Made and enjoyed to celebrate the Chinese New Year.

2 people found this review helpful

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