Pickled Chinese Cucumber Salad
Transform English cucumber into a crunchy, lightly spicy cucumber salad side dish that everyone will love!
Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins
Course Salad, Side Dish
Cuisine Chinese
Marinade
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp agave, maple or brown sugar
- 1 tsp sesame oil (regular or toasted)
- 2 cloves of garlic minced
- 1 tsp chili flakes or chili paste
- 2 tbsp vegetable oil
- 1 tsp white sesame seeds
- 1/3 cup fresh cilantro
Prepare the cucumber
Remove the wax by placing the cucumber in a bowl of lemon juice, baking soda and water.
Place a chopstick on either side of the cucumber.
Using a sharp knife, make vertical cuts stopping on the chopsticks.
Flip the cucumber over and make diagonal cuts.
Place the sliced cucumber in a shallow bowl.
Sprinkle a little salt over the cucumber and set aside for 5 minutes.
Make the marinade
Combine 2 tbsp soy sauce, with 2 tbsp rice vinegar, sweetener, 1 tsp sesame oil, minced garlic, red chili flakes. Pour on the sliced cucumber.
In a small pan, heat up 2 tbsp of oil with a pinch of salt. Carefully pour over the cucumber.
Using a spoon, scoop some of the marinade and drizzle in between the slices.
Sprinkle some sesame seeds and freshly chopped cilantro.