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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 4 servings The following items or measurements are not included below: Chinese white rice vinegar |
||
| 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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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
Ingredients
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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- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
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!
From: mummamills
On Feb 11, 2009
this one really divides the nation doesnt it? we didnt like it at all! Hubby sad he didnt mind the flavour, but would like it better as a dressing over a mixed salad, (tomatoes, lettuce etc) I thought the sesame oil was overpowering and the wilted cucs unappetising. I am not awarding stars, I respect the fact that everyone has different tastes. The recipe is fine, easy to follow etc, just not my cup-a-tea.
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.
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.
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