in Recipes

Asian-style cucumber salad

updated

Spread the love

Ingredients for 2 servings:

  • 1 m.-large cucumber(s)
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • ¼ tsp sambal oelek
  • 1 garlic clove(s)
  • 1 pinch(s) coriander, ground
  • 1 pinch of ginger powder
  • 1 pinch of salt
  • 4 tbsp water

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

sweet – sour – spicy

Wash and peel the cucumber, and halve it lengthwise; scrape out the seeds with a teaspoon, then thinly slice the cucumber halves and place them in a bowl. Heat the rice vinegar with 4 tablespoons of water, sugar, and a pinch of salt until the sugar has dissolved; stir about 1/4 teaspoon of sambal oelek into the liquid. Finely chop 1 large garlic clove and add it to the cucumber slices along with the vinegar mixture. Season with coriander and ginger, mix everything well, and refrigerate. The salad tastes best when left to marinate for a few hours, well chilled. Season again with the spices before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Meat skewers with Cantonese rice

Jacktel's Nutella Cake II