Recipe: Perfect Chinese Cucumber salad

Chinese Cucumber salad. The cool and crispy taste can help us against the hot weather. There are many cold dishes in China which equals to salad in western centuries for example Chinese cabbage salad, cucumber salads, spicy chickens salad. This Chinese Cucumber Salad is simple and refreshing, with a mild garlic flavor balanced with the perfect amount of salt and rice vinegar.

Chinese Cucumber salad Chinese cucumber salads are hugely popular these days. Chinese Cucumber Salad (拍黄瓜, pai huang gua) is a light and refreshing appetizer. The crisp cucumber is mixed with plenty of garlic, drizzled with an appetizing blend of soy sauce, vinegar and sugar, then finished with a few drops of sesame oil. You can have Chinese Cucumber salad using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chinese Cucumber salad

  1. Prepare 2 medium of cucumbers.
  2. You need 1/4 cup of peanut butter.
  3. Prepare 1/4 cup of cold water.
  4. It’s 2/3 tsp of salt.
  5. Prepare 1 tbsp of sesame oil.

The recipe for this Chinese cucumber salad comes from A Common Table by Cynthia Chen McTernan (affiliate link) of the bowl Two Red Bowls. The key to making a great Asian cucumber salad lies in the dressing. My recipe is garlicky, spicy, savory, with just a touch of sweetness and tartness. The cucumber is crunchy so every bite is bursting with flavors.

Chinese Cucumber salad instructions

  1. Peel cucumbers leaving some green skins on split down middle remove seeds.
  2. Cut on a bias about quarter inch/ 8mm thick. chill the cucumbers.
  3. Mix the peanut butter gradually with water mix into a smooth paste add salt and sesame oil.
  4. When ready to serve put peanut butter dressing on cucumbers mix well.
  5. Serve cold enjoy.

This easy Asian Cucumber Salad is made with crunchy cucumber, onion, rice wine vinegar, and a few secret ingredients! This cool cucumber salad is the perfect appetizer. They're great when served with my coconut rice, egg fried rice, or teriyaki noodle stir fry. It was a very simple dish, merely cucumbers tossed with a marinade of. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces.